The recipe I’m going to share in this post is a well-loved Filipino recipe. “Talong” is the Tagalog and Visayan word for eggplant. “Torta” means omelet in Tagalog.
This is a popular dish in the Philippines because it is inexpensive, versatile, and tastes good. Typically, the long Asian eggplants are used in tortang talong dishes. However, you may use any variety of eggplant that is available.
Traditionally, the dish only makes use of eggplant and eggs. However, the dish evolves, and you will now find a lot of variations with ground pork, chicken, or beef. And to be truly Pinoy, eat Tortant Talong with warm white rice and ketchup as your condiment.
Ways of preparing the eggplant for making torta
There are a few ways of doing this dish. You can either grill it over the stovetop until all the surface area is charred, cool the eggplant, and peel off the skin. Or, if you don’t have a gas stove, you can broil your eggplant in the oven, turning it twice.
I personally prefer broiling the eggplant due to convenience and less cleanup afterward. To roast eggplants in the oven, set the oven to broil and roast them uncovered for 20 – 25 minutes until the skin has wrinkled and darkened. Remove from oven and set aside to cool. Once the eggplant has cooled down, flatten the eggplant using a fork.
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You will need:
- 2 – 3 large eggplant
- 4 eggs
- ¼ tsp salt
- ⅛ tsp pepper
- 300 g ground pork
- 2 spring onions chopped, optional
- cooking oil
How to bake or broil the eggplant
- Pre-heat your oven to 230C / 446F. Set into broil function.
- Wash the eggplants and dry them with paper towels.
- Poke the eggplants, lay them in a single layer on a baking sheet, broil them at 230°C for about 25 to 30 minutes or until it is soft, charred, and its skin easily separates from its flesh. But it depends on the size and thickness of your eggplants.
- Once eggplants are cool to touch, carefully peel them, removing most of the skin. Leave the stems intact.
How to cook Tortant Talong with Ground Meat
- In a skillet, heat oil and saute onion and garlic.
- Add the meat and cook until brown. You can now also add some spring onions. Season with salt and pepper. Set aside.
- In a bowl or plate, crack eggs (one egg per half eggplant) and season lightly with salt and pepper.
- Flatten eggplants with a fork and dip eggplant in the egg mixture.
- Heat oil in a skillet and gently slide your eggplant in the pan—Fry for about 1 minute.
- Add the pork mixture to the eggplant and pour the rest of the beaten egg on top of the pork mixture.
- Flip eggplant using two spatulas for cooking the other side. Your eggplant should be nice and golden brown.
- Transfer to a plate and enjoy rice for breakfast or lunch.