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Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilling whole dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
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.
Tortang talong is most commonly eaten for breakfast or lunch. It is served on white rice, sometimes accompanied with a dipping sauce (like soy sauce, vinegar, banana ketchup, etc.) or additional seasoning (like black pepper, calamansi, or Chili pepper). It can also be served as a side dish to meat dishes.
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. Non-traditional restaurant variants may also remove the stalk and puree the eggplant before mixing it with the omelette.
The basic tortang talong recipe as well as rellenong talong stuffed with vegetables are considered vegetarian. A vegan version can also be made using squash, flour, and tofu as an Egg substitutes.
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