(Chicago) – This is a simple and ever popular Filipino eggplant omelet. This dish could be simplified some more and just reduce the ingredients to eggplant, egg and oil. But I like my torta with some stuffing to make it heavier and heartier.  Some people eat this with ketchup, but I prefer soy sauce with lemon/calamansi.

I heard a lot of Pinoy food lovers mentioning this on ’s Facebook group and it made me crave for torta all of a sudden.  Here it is: a pretty and tasty tortang talong.  Love the flavor and color of red bell pepper on torta.


  • 4 Chinese eggplants
  • 4 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 lb ground pork
  • 1 medium potato, diced
  • 1 red bell pepper, diced
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 eggs
  • 1 tablespoon (for stuffing) + 8 tablespoons oil  (for omelet)


Boil eggplants for 10 minutes to loosen the skin.  Cool for a bit, remove skin and set aside.

Make the stuffing. Sauté the garlic, onion, ground pork, potato and bell pepper on medium high heat until pork is fully cooked, about 15 minutes.  Season with salt and pepper.  Set aside.

Put 2 tablespoons oil on medium frying pan on medium heat. Beat one egg in a wide shallow bowl. Soak one of the skinned eggplants and spread the pulp. Lift carefully the eggplant and spread over hot pan.  Put ¼ of the pork stuffing and let it warm for a couple of minutes. Pour remaining egg on the bowl over stuffing and let it set for about 3 minutes. Turn over the omelet carefully to cook the over side.  Repeat with the remaining eggplants, stuffing and eggs.