  Top:Tortang talong withcalamansi; Bottom:Rellenong talong fromCebu stuffed withground meat and vegetables | |
| Alternative names | Eggplant omelette,tortalong,torta talong |
|---|---|
| Course | Main course,side dish |
| Place of origin | Philippines |
| Serving temperature | Warm |
| Main ingredients | Eggplant,eggs,salt |
| Variations | Rellenong talong |
| Similar dishes | Poqui poqui |
Tortang talong, also known aseggplant omelette,[1] is anomelette orfritter fromFilipino cuisine made by pan-fryinggrilled wholeeggplants dipped in an egg mixture.[2][3] It is a popularbreakfast andlunch meal in thePhilippines. A common variant oftortang talong isrellenong talong, which is stuffed with meat, seafood, and/or vegetables.
The nametortang talong means "eggplant omelette"; from a suffixed form oftorta ("omelette" or "flat cake"), andtalong (eggplant).[4] The name is sometimes shortened totortalong.[5]
The basictortang 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, bbq, in an oven usingbaking pan, or over a direct flame whilst pan is covered or simply usingaluminum foil and placed in direct heat such as a fire. The grilling using charcoal gives the eggplant a characteristic smoky flavor. The charred skin is then peeled off, although the stalk is retained. 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.[6][7][8][9]
The most common varieties of eggplants in the Philippines are the long and slender purple kind. When larger and rounder eggplant varieties are used, the eggplant may need to be halved or quartered (with the stalk still attached) so they can be grilled more evenly.[10][11]
Tortang talong is most commonly eaten for breakfast or lunch. It is served onwhite rice, sometimes accompanied with a dipping sauce (likesoy sauce,vinegar,banana ketchup, etc.) or additional seasoning (likeblack pepper,calamansi, orchilis). It can also be served as aside dish to meat dishes.[11][12]
A notable variant oftortang talong isrellenong talong (also spelledrelyenong talong; fromSpanishrelleno, "stuffed"), commonly anglicized as "stuffed eggplant omelette". This version is cooked in the same way as the regular version, except that the omelette also includes variousstuffings of pre-cooked meat (like minced beef or pork orlongganisa), seafood, and/or vegetables.[10][13][14][15]
In some versions, the eggplant is not grilled, but is instead boiled, resulting in a softer version that lacks the characteristic smoky flavor of the original dish.[16] Non-traditional restaurant variants may also remove the stalk andpuree the eggplant before mixing it with the omelette.[17]
The basictortang talong recipe as well asrellenong talong stuffed with vegetables are consideredvegetarian.[18] Avegan version can also be made using squash, flour, and tofu as anegg substitute.[19]
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