Tortang Talong

Here is a classic and pretty much basic tortang talong recipe and cooking instruction. Some tips are added at the end of this post.

Tortang Talong (Eggplant Omelet)

Tortang Talong Ingredients :

* 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.

Special Note:
For special tortang talong, you may add cheese or butter on top of the eggplant before the meat mixture.

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5 thoughts on “Tortang Talong

  1. Anonymous

    good mrning! i have been looking for a recipe of mochi. its made in susies in pampanga. its like palitaw but filled with coconut and a coconut sauce. can anyone help. thanks

  2. Anonymous

    sometimes instead of cooking the torta individually, i gisa chopped talong in a teflon pan and olive oil, mix it with the pork and make big flat omelettes. its save time.

  3. Firechef

    Actually, if you put shredded cheese on the cooked side while the other side is cooking, put a lid on it for a minute or until cheese has melted you would have the equivelant of a Mexican Chili Rellano, you'll just have to look up the sauce that goes on top of it all!

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