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

Preparation

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    1Boil water and cook eggplant for 15 minutes until soft. Remove skin, coarsely chop and mash. Set aside.

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    2In a large pan, heat 1 ½ tablespoons Golden Fiesta Palm Oil. Add onions and saute until soft, about 1 to 2 minutes.

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    3Mix ground pork, and cook until brown, about 5 minutes.

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    4Add tomatoes, Datu Puti Fish Sauce and cook until the fish sauce evaporates, about 2 minutes. Set aside.

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    5In a medium sized bowl, combine beaten eggs and eggplant mixture.

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    6Add pork mixture, and season with salt and pepper. Thicken with flour.

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    7Cook the torta in a non-stick pan with the remaining Golden Fiesta Palm Oil, maintaining medium heat.

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    8Carefully spoon out ½ cup of the eggplant mixture into the pan (A).

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    9Arrange a teaspoon of chopped carrots and bell peppers on top (B).

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    10Once 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.

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    11Enjoy your tortang talong with Papa Banana Catsup.

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    1Boil water and cook eggplant for 15 minutes until soft. Remove skin, coarsely chop and mash. Set aside.

  • No Image Available

    2In a large pan, heat 1 ½ tablespoons Golden Fiesta Palm Oil. Add onions and saute until soft, about 1 to 2 minutes.

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    3Mix ground pork, and cook until brown, about 5 minutes.

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    4Add tomatoes, Datu Puti Fish Sauce and cook until the fish sauce evaporates, about 2 minutes. Set aside.

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    5In a medium sized bowl, combine beaten eggs and eggplant mixture.

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    6Add pork mixture, and season with salt and pepper. Thicken with flour.

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    7Cook the torta in a non-stick pan with the remaining Golden Fiesta Palm Oil, maintaining medium heat.

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    8Carefully spoon out ½ cup of the eggplant mixture into the pan (A).

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    9Arrange a teaspoon of chopped carrots and bell peppers on top (B).

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    10Once 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.

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    11Enjoy your tortang talong with Papa Banana Catsup.

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