Tortang Talong

The key to getting that perfectly round shape for your torta is a small non-stick pan that is just the right size for your torta. You can also make use of small egg molds and pour in your mixture for ease in cooking.

  • Required cooking skill level

  • 2-5
    persons serving
  • 45
    minutes preparation time
  • cooking time


  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


  • 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.
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