Meaty tortang talong (meaty eggplant omelette)

Loading...

Tortang Talong is what we call this simple Eggplant omelette in the Philippines. The eggplants are broiled or grilled until tender, skins are charred and blister appears.

​Traditionally prepared with just plain eggplant, (charred skin removed), flattened its meat with a fork then beaten egg are added. For this one, I added stir fried ground meat. This dish is best dipped in banana sauce or catsup and served with steamed white rice.  Easy to prepare and very delicious! 

To prepare the egg plant, you can either grill them in low fire or broil. If using an oven to broil, make sure to keep an eye out as broiling can easily burn the eggplant's skin and will burst.  It's faster but like I said you need to be extra careful. I find grilling better as it slowly cooks the eggplant and chars the skin evenly. 

This step by step photo below will show you how I prepared this dish. You can find my full and detailed easy to follow procedure listed down below. 

tortang talong recipe

Ingredients: 

• 1/2 - 3/4 lb ground beef or pork
• 1 small onion ( sliced)
• 3-5 cloves garlic (minced)
• 2 egg (beaten) + 1 egg (beaten)
• 1/2 - 1 tbsp fish sauce, adjust accordingly
• 2-3 eggplants
• cooking oil 

Note: Potatoes (cubed) can also be added to the stir fried meat if preferred)
​

 full video how to make tortang talong with giniling

Procedure:

• Saute the garlic in cooking oil until fragrant.
• Add the onion and cook until onion is translucent.
• Add the ground pork. Cook until the meat turns light brown.
• Add the fish sauce (patis). Cook for 3 minutes. Remove from heat. Set aside and let it cool.
• Once the cooked meat mixture has cooled down, add onto a bowl with 2 beaten eggs. Stir to combine and set aside.
• Grill or broil the eggplants until tender, skins are charred and blisters appear. (Please see photo above). Let it cool.
• Once cool, peel off the skins of the eggplant and retain its crown and stem.
• In a plate with one beaten egg, gently flatten its meat with a fork.
• Gently transfer the eggplant onto a pan with heated cooking oil. 
• Add the meat on top. Make sure it's compact and flattened into the eggplant.
• Fry on medium heat. Flip the eggplant after 2-3 minutes. Cook the other side for another 2-3 minutes.
• Serve with banana sauce (catsup) or ketchup and hot steamed rice.
• Enjoy!​​

​

Loading...

​you may also like:

Beef Caldereta

Fish Sarciado

Skinless Longanisa (Sausage)

Corned Beef with Cabbage