[5] The basic tortang talong recipe involves first grilling the whole eggplant until the flesh is soft and the skin becomes charred and almost black.

This can be done in a charcoal grill, a baking pan, or over a direct flame while wrapped in aluminum foil (like on a gas stove).

The flesh is mashed flat with a fork and dipped into a beaten egg mixture seasoned with a salt and spices to taste.

The eggplant is then pan-fried until the outside is golden brown and crispy, while the core remains soft and creamy.

[16] Non-traditional restaurant variants may also remove the stalk and puree the eggplant before mixing it with the omelette.