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Tortang Talong na May Giniling Recipe (Eggplant Omelette with Ground Pork)

PHOTO: PAT MATEO
YIELDS:
3 SERVING(S)
Prep Time:
15 MINS
Total Time:
30 MINS
Cal/Serv:
502

Nutritional Information

Calories 1506 kcal
Fat 144 g
Saturated fat 15 g
Trans fat 1 g
Cholesterol 249 mg
Sodium 127 mg
Carbohydrates 41 g
Fiber 18 g
Sugar 24 g
Protein 22 g
Vitamin D 1 µg
Calcium 112 mg
Iron 3 mg
Potassium 1745 mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

You can really play around with this recipe. Enjoy it basic, sans ground pork and just the eggplant dipped in beaten eggs. But if you want to be extra then here are some ideas for you.

  • Go seafood. In place of pork, you can throw in crab meat, chopped shrimp or even flaked dried fish. Impress even more by adding fish roe and crab fat (taba ng talangka) on top.
  • Instead of ground pork, go for something that’s well seasoned like longganisa. Slice open the Filipino sausage, take the meat out of the casing, saute until cooked then add that to the egg.
  • Take inspiration from a vegetable fritter (okoy). Peel and shred a pumpkin or potato, making sure they’re thin so they cook about the same time as the egg.

Ingredients

  • 3 Piece eggplants (talong)
  • 2 Tablespoon cooking oil
  • 3 Clove garlic, minced
  • 1 Small onion, chopped
  • 2 Small tomatoes, diced
  • 150 Gram ground pork (giniling)
  • salt and pepper to taste
  • oil for frying
  • 4 Piece eggs, beaten
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Directions

Step 1

Grill the eggplant (talong) until the skin is charred and the flesh is soft, about 10-15 minutes. Let them cool slightly, then peel off the burnt skin. Flatten each eggplant gently using a fork while keeping the stem intact. Set aside.

Step 2

Heat two tablespoons of oil in a pan. Sauté the garlic until fragrant. Add the onions and cook until translucent. Add the chopped tomatoes and cook until softened. Add the ground pork and cook until browned and fully cooked. Season with salt and pepper. Remove from heat and let it cool slightly.

Step 3

Crack the eggs into a bowl and beat well. Add a pinch of salt and pepper. Mix in the cooked pork mixture.

Step 4

Dip each flattened eggplant into the egg and pork mixture, making sure it is well coated.

Step 5

Heat oil in a frying pan over medium heat. Place the coated eggplant in the pan and pour extra egg and pork mixture on top. Fry until the bottom is golden brown, about 3–4 minutes, then gently flip and cook the other side.

Step 6

Remove from the pan and drain excess oil on paper towels. Serve hot with steamed rice and banana ketchup.

tortang talong fried main dish delicious
PHOTO: PAT MATEO

Frequently Asked Questions

To do this with ease, immediately transfer the eggplant from the grill into a bowl and seal it in plastic wrap. The steam will help loosen the skin from the flesh. After 5 minutes, you can peel the skin off.

One option is to do it over a gas stove flame. First, make a few small slits on the eggplant using a knife to stop it from bursting. Place the eggplant directly on a grate set over a medium-high flame. Use tongs to flip the vegetable when the skin turns black and the inside feels soft.

Another alternative is to cook it on a cast-iron pan or skillet on medium-high heat. Cook until the bottom is dark brown, about 5-7 minutes, then flip to cook the other side.

Banana ketchup is a product born out of necessity and innovation. When there was a shortage of tomatoes during World War II, banana was used in its place, producing a sweeter and more fruit-forward condiment. It was developed by Filipino food technologist and chemist Maria Orosa.

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Archie Carrasco
Archie Carrasco
1 month ago
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