INGREDIENTS

1. 3 pieces Small eggplant
2. ¼ cup Golden Fiesta Palm Oil
3. 1 piece Onion, minced
4. 250 grams Ground pork
5. 1/3 cup Tomato, chopped
6. 1½ Tbsp Datu Puti Fish Sauce
7. 4 pieces Eggs, beaten
8. ½ tsp Fine salt
9. ½ tsp Ground black pepper
10. ¼ cup All-purpose flour
11. 1 piece Carrot, peeled and chopped
12. 1 piece Red or green bell pepper, seeded and chopped
13. ½ cup Papa Banana Catsup, for dipping sauce

PREPARATION

• 1 Boil water and cook eggplant for 15 minutes until soft. Remove skin, coarsely chop and mash. Set aside.
• 2 In a large pan, heat 1 ½ tablespoons Golden Fiesta Palm Oil. Add onions and saute until soft, about 1 to 2 minutes.
• 3 Mix ground pork, and cook until brown, about 5 minutes.
• 4 Add tomatoes, Datu Puti Fish Sauce and cook until the fish sauce evaporates, about 2 minutes. Set aside.
• 5 In a medium sized bowl, combine beaten eggs and eggplant mixture.
• 6 Add pork mixture, and season with salt and pepper. Thicken with flour.
• 7 Cook the torta in a non-stick pan with the remaining Golden Fiesta Palm Oil, maintaining medium heat.
• 8 Carefully spoon out ½ cup of the eggplant mixture into the pan (A).
• 9 Arrange a teaspoon of chopped carrots and bell peppers on top (B).
• 10 Once the egg turns golden brown, after 2 minutes, turn it to the other side. Continue cooking for another 2 minutes. Repeat the same procedure with remaining torta mix.
• 11 Enjoy your tortang talong with Papa Banana Catsup.