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Healthier Filipino Eggplant Omelet (Tortang Talong) With Ground Turkey

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Check out this recipe for a Filipino eggplant omelet (tortang talong) with ground turkey.

Check out this recipe for a Filipino eggplant omelet (tortang talong) with ground turkey.

What Is Tortang Talong?

Tortang talong, or eggplant omelet, is one of my favorite Filipino dishes. It's a popular comfort food found in many local restaurants and made in every household across the country.

The traditional method for preparing this dish involves roasting the eggplant, then dipping it into an egg mixture, and finally pan-frying. The initial roasting step adds a smokey flavor that can't be beaten. In our household, we usually make this dish with ground meat, though sometimes with seafood.

For those who are trying to reduce their cholesterol levels, this recipe is for you. We replace the eggs with an egg substitute such as Egg Beaters, and we use lean ground turkey instead of the traditional ground pork.

But don't let these variations fool you into thinking it won't taste as good. I've tried it, and it's just as tasty as the traditional recipe. So go ahead and enjoy this guilt-free dish!

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

3 servings


  • 3 Japanese or Chinese eggplants, available at Asian stores
  • 3/4 cup egg substitute (I use Egg Beaters)
  • 1 teaspoon salt
  • 3 tablespoons oil, for frying
  • 6 ounces lean ground turkey
  • 3 cloves garlic, chopped


  1. Roast the eggplants directly on top of the stove over medium-high heat, turning them a few times until they are tender.
  2. Remove the eggplants from the stove and allow them to cool.
  3. Once the eggplants have cooled, peel off the skin.
  4. Flatten the eggplants with a fork.
  5. Heat the oil in a pan and saute the garlic and ground turkey over medium heat. Season with salt. Cook until brown (about 5 minutes). Set aside.
  6. Season the egg substitute with salt.
  7. Dip the flattened eggplants into the egg substitute to coat them on both sides.
  8. Place the eggplants in a large skillet over medium heat.
  9. Spoon some of the ground turkey on top of each eggplant. Then spoon some of the egg substitute on top. After 5 minutes, carefully flip the eggplants over to fry the other side that has the ground turkey on it.
  10. Cook for another 5 minutes. Repeat steps 7 to 9 for each eggplant.
  11. Serve with Filipino banana sauce.


  • Instead of roasting the eggplant directly on the stove, you can roast it on your barbecue grill or broil it in the oven for about 15 minutes.
  • You can substitute ground pork or ground beef—or omit the meat entirely if desired.
  • Use a salt substitute (potassium chloride) instead for a healthier alternative. But be aware that the salt substitute has a slightly bitter taste.