Love eggplants? This eggplant omelette is the perfect recipe to try! This simple, healthy dish is made with tender eggplant slices, eggs, tomatoes, and moringa leaves, making it a satisfying, easy-to-make vegetarian dish!
Both vegan lemongrass soup and 5-ingredient banana oat pancakes will complement this eggplant omelette well!
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Why You’ll Love This Recipe
This eggplant omelette is an easy, healthy, and budget-friendly Filipino vegetable recipe. It only needs simple ingredients and cooking tools, so even beginners can make it in under 30 minutes.
It has eggplant slices that add fiber and antioxidants, which boost heart health and aid digestion. It also has moringa leaves that contain vitamins and minerals, which make this dish a healthy option for a vegetarian meal!
This Filipino dish is also customizable. So you can replace the eggs with a plant-based substitute if you want it vegan or make any flavor adjustments you like!
The Story Behind Eggplant Omelette
Eggplant omelette, or tortang talong, is a Filipino dish traditionally made by grilling peeled eggplant and mixing it with eggs. It became popular as an affordable, home-cooked meal. Today, sliced eggplant versions make it quicker for busy kitchens.
Where Eggplant Omelette Comes From
This dish originates in the Philippines, with Spanish influences in the cooking style. It's a simple home-cooked comfort food in Filipino cuisine that uses local ingredients, like a whole eggplant. It spread across regions in the Philippines as a beloved everyday meal.
When is this Dish Typically Enjoyed?
Filipinos usually serve this eggplant omelette for breakfast, lunch, or light dinner. It’s light, filling, and pairs well with steamed rice for a quick meal.
Ingredients
Listed below are all the ingredients you will need:
- cooking oil
- eggplants
- eggs
- salt
- ground black pepper
- paprika
- onion powder
- whole wheat flour
- moringa leaves
- tomato
- sesame seeds
See the recipe card for quantities.
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Instructions
Prepare the Egg Mixture
1. In a bowl, beat the eggs.
2. Add salt, ground black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.
3. Slice the eggplants into thin rounds.
Cook the Eggplant
4. Heat 1 tablespoon of cooking oil in a pan over medium heat.
5. Place eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides, about 5–7 minutes.
Add the Egg Mixture
6. Lower the heat slightly and pour the egg mixture evenly over the eggplants.
7. Sprinkle minced moringa leaves over the top. Arrange tomato slices and sprinkle sesame seeds.
8. Cook until the bottom is golden brown and the top begins to set, about 3–4 minutes.
Flip the Omelette
9. Place a large plate over the pan and carefully flip the omelette onto the plate.
10. Add the remaining 1 tablespoon of oil if needed. Slide the omelette back into the pan.
11. Cook the other side for 1–2 minutes until golden and fully set. Then, turn off the heat.
Serve
12. Slice and place on a serving plate with steamed rice or enjoy on its own.
Substitutions & Variations
- Ingredient Swap
Moringa leaves can be replaced with kale or spinach. - Variation
If you'd like a different texture, try zucchini or bell peppers instead of eggplants. - Mistake to Avoid
Don't fill the pan so that the dish browns properly.
Storage Tip
Wet ingredients stay fresh 2–3 days in the fridge, separate from the cooked omelette. Eggplant and eggs don’t freeze well.
FAQs
Classic Eggplant Omelette
Ingredients
- 2 tablespoons cooking oil divided
- 2 medium eggplants sliced into thin rounds
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 2 tablespoons whole wheat flour
- 2 tablespoons minced moringa leaves
- 1 small tomato sliced into rounds
- 1-2 tablespoons sesame seeds
Instructions
Prepare the Egg Mixture
- In a bowl, beat 2 large eggs.
- Add salt, black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.
- Slice the eggplants into thin round pieces.
Cook the Eggplant
- Heat 1 tablespoon of cooking oil in a pan over medium heat
- Place the eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides. This takes about 5 to 7 minutes total.
Add the Egg Mixture.
- Lower the heat slightly. Pour the egg mixture evenly over the eggplants, covering the entire pan.
- Sprinkle minced moringa leaves over the top. Arrange tomato slices on top and sprinkle sesame seeds.
- Cook over medium heat until the bottom is golden and the top begins to set. This takes about 3 to 4 minutes.
Flip the Omelette
- Place a large plate over the pan. Carefully flip the omelette onto the plate.
- Add the remaining 1 tbsp oil to the pan if needed. Slide the omelette back into the pan to cook the other side.
- Cook for about 1 to 2 minutes until golden and fully set. Then, turn off the heat.
Serve
- Slice and serve hot with steamed rice or enjoy on its own.
Notes
- Slice the eggplant evenly so it cooks at the same rate.
- Do not overcrowd the pan.
- If you prefer a crispier texture, cook slightly longer on each side.
- Moringa leaves add extra nutrients but are optional.
Watch The Recipe Video!
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Preparing a quick and healthy meal? Make this easy eggplant omelette. This dish is nutritious and approved by kids!
Maisaci says
I'm definitely gonna try this soon. 😘
she says
Delishh!!
Ching says
Wow. Interesting! I haven't tried an eggplant omelette with moringa leaves and sesame seeds. I'd like to try soon! 🙂
Sweetiepieeeeeee says
Oh yey! Now I can make this on my own!!
Liz says
Lainey, this was so simple and delicious to make! Thank you!
Mia says
We make something similar at home, but not with all the yummy seasoning you provided. Can't wait to try this!