Here is a classic and pretty much basic tortang talong recipe and cooking instruction. Some tips are added at the end of this post.
* 250 g. of ground lean pork
* 1 tbsp. of finely minced garlic
* 1/2 c. of finely chopped onions
* 3/4 c. of coarsely chopped tomatoes
* 1 bell pepper, finely chopped
* 4 eggs, beaten
* 1 tbsp. of flour
* 4-5 talong (eggplants)
* salt and pepper
* cooking oil
Tortang Talong Cooking Procedure – How To Make Tortang Talong :
1). Mix together all the ingredients except the eggplants and the cooking oil.
2). Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants.
3). Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
4). Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil.
5). Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.
Best serve with tomato or banana catsup or with the priceless bagoong.
For special tortang talong, you may add cheese or butter on top of the eggplant before the meat mixture.
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