Prep time Cook time Total time
10 mins 25 mins 35 mins
Ingredients
2 Chinese eggplants
3 eggs
6 to 8 ounces ground pork
1 medium tomato, chopped
1 medium onion, chopped
2 cloves crushed garlic, minced
8 tablespoons cooking oil
½ teaspoon salt
⅛ teaspoon ground black pepper
Instructions
1. Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside.
2. Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato.
3. Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer to a clean plate and set aside.
4. Heat remaining oil in a clean pan.
5. While the oil is being heated, crack eggs and place in a bowl. Beat until smooth.
6. Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated.
7. Gently slide the eggplant into the pan.
8. While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart.
9. Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully cooked. Do the same step for the remaining eggplant.
10. Transfer to a serving plate. Serve.
11. Share and enjoy!
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