Tortang Talong or Eggplant Omelet is a Filipino dish made of grilled eggplants and eggs. To make it more flavorful, sometimes, more ingredients are added — katulad na lang dito sa Tortang Talong ko today. I added ground pork and potato to make it a bit meaty and more filling.
Of course, I like this served with banana ketchup pero I also add sweet chili sauce to give it a little spicy kick. But when I posted this on IG, some commented that their favorite dipping sauce is toyomansi. Some like toyo and vinegar. Hindi ko pa na-try but I will next time baka nga mas bagay.
I like Tortang Talong but to be honest this is not a regular on our menu rotation here at home. I used to find it tedious — ang dami kasing ginagawa — grill the eggplant, saute the pork mixture — put it in a saucer before frying. AND it’s not very pretty when you look at it no? But you know what? It’s worth it at the end. You get a tasty eggplant dish that’s also budget-friendly.
Share nyo naman ang iba nyong Torta recipes para mai-try ko din…Print
- 5 eggplant
- cooking oil for frying
- 1 onion, chopped
- 3 cloves garlic, chopped finely
- 1 small potato, cubed
- 250g ground pork
- 1 tsp seasoning granules (or salt and pepper to taste)
- 3 eggs, beaten
- banana ketchup for dipping
- Heat 1 tbsp cooking oil in a small skillet.
- Fry the potato for about two minutes.
- Add the onion and garlic and sauté until translucent.
- Add the ground pork and cook until meat is brown.
- Season with seasoning granules or salt and pepper . Set aside to cool.
- Grill eggplant until tender. you can choose to peel off the skin or not to. Mash the meat with a fork keeping everything intact.
- Add the pork mixture to beaten eggs. Mix well.
- Heat cooking oil in another skillet.
- Put eggplant and a little of the egg mixture in a saucer.
- Bring saucer near the skillet and tip,lowering eggplant into the oil.
- Fry on both sides until golden brown.
- Serve with banana ketchup