Eggplant and Tomato Torta combines roasted eggplant, juicy tomatoes, and fluffy eggs for a simple, satisfying dish. It works well for breakfast, lunch, or as a side—healthy, budget-friendly, and easy to prepare.
One classic way to enjoy eggplant is the Filipino tortang talong. I often serve it with grilled liempo or fried daing na bangus. While the traditional eggplant omelet is straightforward, flipping it can be tricky. If you want all the same smoky flavors without the flip, this frittata-style torta is a great alternative.
This baked version keeps the familiar taste of tortang talong but is easier to handle. Roast the eggplant for a smoky foundation, sauté onions and tomatoes for sweetness and texture, then combine with beaten eggs and bake until set. The result is a tender, sliceable torta that’s perfect for family meals or quick weeknight dinners.
Ingredient notes
- Eggplant – Any variety works, but the slender Asian or Filipino aubergine roasts quickly and has a delicate texture.
- Tomatoes – Roma or plum tomatoes are ideal for their concentrated, sweet flavor.
- Onions – Yellow or white onions give a mild savory base; red onion or shallots add color and a sweeter note.
- Eggs – Beat thoroughly; add a splash of milk for a slightly lighter, fluffier texture if you like.
- Oil – For roasting and sautéing. Use a neutral oil with a high smoke point for best results.
- Salt and pepper – Adjust to taste.
How to make Eggplant and Tomato Torta
- Prick the eggplant with a fork and roast it directly over a gas flame, turning occasionally, until the skin is evenly charred and the flesh softens.
- Let the eggplant cool until it can be handled, peel away the skin, rinse briefly to remove stray bits, and coarsely chop the flesh.
- Heat oil in a pan over medium heat. Sauté sliced onions and chopped tomatoes until softened, then let them cool slightly.
- Beat the eggs in a bowl. Add the roasted eggplant and the sautéed vegetables, season with salt and pepper, and stir to combine.
- Grease the bottom and sides of an 8-inch cast-iron or ovenproof skillet. Pour in the egg mixture, spreading it evenly and gently patting down.
- Cook over medium heat for 2–3 minutes until the edges begin to set.
- Transfer the skillet to a preheated 375°F (190°C) oven and bake for about 10 minutes, or until the torta is set and lightly browned. Let rest briefly, then slice into wedges to serve.
Cooking tips
- The recipe is written for an 8-inch skillet. If you use a larger pan, the mixture will be thinner and will cook faster—reduce oven time accordingly.
- Cook and drain the vegetables well; excess moisture can make the torta watery and prevent proper setting.
- If you prefer not to use the oven, cover the skillet and finish cooking on the stovetop over low heat until the center is set.
- If you don’t have cast iron, any ovenproof nonstick skillet or baking dish will work.
Frequently Asked Questions
What is the number 1 egg dish in the world?
Tortang talong is highly ranked among egg dishes for its simplicity and comforting flavors.
What is Filipino torta made of?
In the Philippines, a torta generally refers to an egg omelet made with ingredients like ground meat, small fish, or roasted vegetables such as eggplant and tomatoes. The term can also refer to regional cakes in some contexts.
How to serve and store
This roasted eggplant torta is a healthy, no-fuss option the whole family will enjoy. Serve it hot or at room temperature. For breakfast, pair with garlic fried rice (sinangag) or tuck a slice into soft pandesal for a meatless sandwich. The smoky eggplant, sweet tomatoes, and tender eggs make a satisfying combination any time of day.
To store: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or skillet to preserve texture. You can also enjoy cold slices straight from the fridge.
More egg recipes
Filipino Scrambled Eggs
Tortang Dulong
Salted Eggs
Eggplant and Tomato Torta
Ingredients
- 1 tablespoon oil
- 1 large eggplant
- 1 small onion, sliced thinly
- 1 large tomato, chopped
- 6 eggs, beaten
- salt and pepper to taste
Instructions
- Prick eggplant and roast directly over a gas flame, turning with tongs until the skin is evenly charred and the flesh is soft.
- Cool, peel, rinse briefly to remove stray skin, and coarsely chop the flesh.
- Heat oil in a pan over medium heat. Sauté onions and tomatoes until softened, then set aside to cool.
- Beat eggs in a bowl. Add the roasted eggplant and the sautéed vegetables, season with salt and pepper, and mix well.
- Grease an 8-inch ovenproof skillet. Pour in the egg mixture and gently level the surface.
- Cook over medium heat for 2–3 minutes until the edges start to set.
- Bake in a 375°F oven for about 10 minutes, or until set and lightly golden. Let rest, then slice into wedges.
Notes
- If using a larger pan, reduce oven time since the torta will be thinner.
- Drain cooked vegetables well to avoid excess moisture that can prevent the torta from setting.
- To complete cooking on the stove, cover the pan and lower the heat to avoid burning the bottom while the center sets.