Tortang Talong with Ground Pork Recipe

Method11 steps · about 35 min

1. 1

   Step 1: Wash the eggplants and tomato (1), then chop the tomato and onion (1) and crush and mince the garlic (2). Hold these aromatics aside. Turn the eggplants over a direct stovetop flame until the skins are blackened and the flesh is soft throughout. Cool until safe to handle, peel away the charred skins and flatten each eggplant with a fork, keeping the stems attached.

   Uses 2 Chinese eggplants · 1 medium tomato, chopped · 1 medium onion, chopped · 2 garlic cloves, crushed and minced · Water for washing the eggplants and tomato, as needed

2. 2

   Step 2: Heat 3 tablespoons of the cooking oil in a pan. Add the held garlic, onion and tomato and sauté until softened and fragrant.

   Uses 3 tbsp oil for filling · All chopped tomato and onion and crushed/minced garlic; the eggplants remain held

3. 3

   Step 3: Add all the ground pork and break it up as it cooks. Continue until lightly browned and thoroughly cooked to 71°C / 160°F. Season with all the salt (½ tsp) and black pepper (⅛ tsp), then transfer the cooked filling to a clean plate.

   Uses All tomato, onion and garlic with the first 3 tbsp oil · All 6–8 oz raw ground pork · ½ tsp salt · ⅛ tsp ground black pepper

4. 4

   Step 4: Put the remaining 5 tablespoons of cooking oil in a clean pan. Leave the pan off the heat while preparing the egg coating.

   Uses Remaining 5 tbsp oil for frying

5. 5

   Step 5: Crack all 3 eggs into a bowl and beat until smooth.

   Uses 3 eggs, beaten for coating and binding

6. 6

   Step 6: Dip one flattened eggplant into the beaten eggs, coating it completely.

   Uses One of the two prepared eggplants; aromatics were already used in the filling · Enough of the beaten eggs to coat the first eggplant, leaving some for binding and the second eggplant

7. 7

   Step 7: Heat the reserved oil over medium-high heat. Gently slide the coated eggplant into the pan and begin frying the first side.

   Uses All reserved 5 tbsp cooking oil · The coated eggplant lifted from the egg bowl, leaving unused beaten egg behind

8. 8

   Step 8: Arrange half the cooked pork filling over the eggplant while its underside fries. Pour 2 tablespoons of the beaten eggs over the filling. Carefully spoon hot oil from the pan over the top until the egg becomes solid enough to hold the filling together.

   Uses The first eggplant and its frying oil · Half of the cooked pork, tomato, onion and garlic filling · 2 tbsp of the beaten eggs, after dipping the first eggplant

9. 9

   Step 9: Use a wide spatula to turn the first eggplant so the pork-filled side faces down. Continue over medium-high heat until both sides are browned and all the egg is fully set, then lift it out and keep it hot. Repeat with the second eggplant using the same pan oil, the remaining half of the cooked filling, beaten egg for dipping and 2 tablespoons of beaten egg over the filling. Cook both sides until the egg is fully set.

   Uses The first pork-filled eggplant and reused pan oil · The second prepared eggplant · The remaining half of the cooked filling · Beaten eggs for dipping the second eggplant and its 2 tbsp binding layer

10. 10

    Step 10: Transfer both fully cooked omelettes to serving plates.

    Uses Both cooked omelettes lifted from the pan, leaving frying oil behind

11. 11

    Step 11: Serve one omelette per person, with ready banana ketchup if desired.

    Uses Both plated eggplant-and-pork omelettes · Ready banana ketchup to serve, as desired