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Thursday, February 2, 2012

Tortang Talong

By on 7:28 PM


5 big eggplants (you need to count 1 eggplant per person)

- when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork
4 cloves of garlic crushed
1 onion minced
1 tomato chopped
6 to 7 eggs depending on the size
cooking oil
salt & pepper


Start by grilling your eggplant.  You can grill it over charcoal  or your oven.  Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven.  Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready.  Put them in a basin with cold water to facilitate your task of taking of their skin.  If they are well cook, taking off their skin is easy.  Pat off dry with paper towel each eggplant to be sure they are dry.  With the help of a fork flatten each eggplant to allow you to put your stuffing inside.  This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato.  This will be your stuffing.  Beat the eggs as you would beat eggs in making omellette and let it stand ready.  In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg.  Heat a pan and put your cooking oil.  Slide down the prepared eggplant on the frying pan and fry each side.  They are cook one they turn golden brown on each side, about five to ten minutes.  You can reheat some left over cooked eggplant omellette, just be sure they are properly kept.  You can keep them for maximum of two days.

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