Tortang Talong

A hearty Filipino dish that combines smoky grilled eggplant with savory ground pork, bound together in a golden egg omelette.

Ingredients:

  • 2 large eggplants (talong)
  • 250 grams ground pork
  • 3 eggs
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Cooking oil

Nutrition Facts (per serving):

  • Calories: 350 kcal
  • Protein: 20g
  • Fat: 25g
    • Saturated Fat: 7g
  • Carbohydrates: 10g
    • Sugar: 4g
  • Fiber: 4g
  • Sodium: 450mg

Step-by-step recipe instructions

1. Prepare the Eggplants:

Grill the eggplants over an open flame or broil in the oven until the skin is charred and the flesh is soft. Let them cool, then peel off the skin. Flatten the eggplants by gently pressing down on them with a fork.

2. Cook the Filling:

Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant. Add ground pork and cook until browned. Stir in tomatoes and soy sauce. Cook until tomatoes are softened. Season with salt and pepper to taste. Set aside.

3. Assemble and Cook the Torta:

Beat eggs in a bowl and season with salt and pepper. Take a grilled eggplant and place it on a plate. Spoon a portion of the pork mixture on top, then cover with another eggplant to form a sandwich. Dip the stuffed eggplant in the beaten eggs, ensuring it's well coated.

4. Serve:

Drain excess oil on paper towels. Serve hot with rice or as a main dish.