Tortang Talong Recipe

Roasted eggplant and crab omelette

Watch How To Make It:

Tortang talong is a roasted eggplant omelette, and typically uses ground pork or beef. However, I decided to change things up and use CRAB meat in this recipe!

Despite the term “torta” meaning sandwich in Mexican cuisine, tortang talong is not a sandwich.

This dish requires minimal ingredients, yet packs SO much flavor! Roasting the eggplant over an open flame really amps up the flavor, along with the delicious fish sauce and crab meat.


1 eggplant
4 eggs
½ tsp fish sauce (substitute: salt)
Ground black pepper
½ cup cooked crab meat
1 tbsp oil
Salt and pepper (to taste)
Chopped green onions, for garnish
Sweet chili sauce (or banana ketchup, or vinegar)


1. Cook your eggplant by holding it over medium-high flame. Once the whole eggplant's skin is charred and the eggplant is mostly cooked through, remove from the flame.
* I recommend covering your stove that you will use with aluminum foil because the eggplant’s juices will drip!

2. Place the charred eggplant in a bowl and cover it with plastic wrap. This will trap the steam, allowing the skin on the eggplant to come off easier. Set aside.

3. In a new bowl, crack open the eggs. Add fish sauce and ground black pepper. Whisk until well scrambled.

4. Add the cooked crab meat into the eggs, and mix. Set aside.

5. Remove the plastic wrap from the bowl with the eggplant. Scrape the skin off the eggplant using the ridged edge of a butter knife. Peel the eggplant until all the skin has been removed.

6. Hold the eggplant by the stem and run a fork through the eggplant to create little strands, which allows the eggplant to flatten better for the omelette.
* You can do this while the eggplant is dunked into the scrambled egg mixture to get some eggs inside the eggplant.

7. On a pan over medium-low heat, add the oil. Transfer the eggplant onto the pan. Grab your fork again, and continue to scrape the eggplant into strands to flatten it some more. Season with salt and pepper to taste.

8. Once the whole eggplant feels tender, pour the scrambled egg mixture in the pan over the eggplant. Cover the pan to let the eggs cook a bit, about 2-3 minutes.

9. Once the bottom of the omelette has cooked, fold the omelette over itself. Cover the pan again for 2-3 minutes until more of the eggs have solidified.

10. After the eggs have mostly cooked in the steam, do your best to flip the omelette over. Cook for about 1-2 minutes or until the eggs have fully cooked.
* Watch the video to see how I used a dinner plate to help me flip the tortang talong easily.

11. Transfer the tortang talong onto a plate, and garnish it with green onions. Enjoy with rice, and a dip of vinegar, banana ketchup, or sweet chili sauce!

Special Notes:

• Limit the salt you use in this recipe, since crab is naturally salty.
• To cook your eggplant quickly, you can boil it instead of charring over flame. However, you won't get that delicious charred flavor.


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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