Like the “tortang alimasag”, another simple yet satisfying Filipino dish using egg and eggplant is “tortang talong” or eggplant omelet or more appropriate, eggplant frittata. It is a very common course, usually for breakfast but goes very well as side dish for main meal, prepared in most household, eateries and even small restaurants in the Philippines. There may be several varieties in the preparation such as the addition of minced meat and use of flour but the combine flavor of egg and eggplant is always the prevailing taste.
Eggplant, also known as “aubergine”, “melongene” or “brinjal” is a plant of the family known as nightshades or belonging to a diverse group of foods, herbs, shrubs and trees with low amount of substances called alkaloids which can impact nerve-muscle function and digestive function in animals and humans and may also compromise joint function. But before you worry, let me inform you that potato and tomato also belong to this group.
Eggplant bears a fruit of the same name, commonly used as a vegetable in cooking. It is native to South Asia particularly Nepal, India, Bangladesh, Pakistan and Sri Lanka. The name eggplant is used in the United States, Australia, New Zealand, Canada and the Philippines, whilst “aubergine” is used in British English and “brinjal” is used in Indian, South African, Malaysian and Sri Lankan English. “Melongene” on the other hand, is a less common British English word.