INGREDIENTS
- 3 pieces Small eggplant
- ¼ cup Golden Fiesta Palm Oil
- 1 piece Onion, minced
- 250 grams Ground pork
- 1/3 cup Tomato, chopped
- 1½ Tbsp Datu Puti Fish Sauce
- 4 pieces Eggs, beaten
- ½ tsp Fine salt
- ½ tsp Ground black pepper
- ¼ cup All-purpose flour
- 1 piece Carrot, peeled and chopped
- 1 piece Red or green bell pepper, seeded and chopped
- 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.
