Smoky Pork Stuffed Tortang Talong Recipe

Tortang Talong is a beloved staple in Filipino households, often served for breakfast or a quick lunch. This version elevates the simple eggplant omelet by adding a seasoned ground pork filling, a variation known locally as tortang talong na may giling. It brings back memories of smoky morning kitchens and lazy weekend family brunches.

Ingredients

0/9

2 large Chinese eggplants (long and slender)1/2 cup ground pork2 cloves garlic, minced1/4 cup yellow onion, finely diced2 large eggs, beaten1/2 tsp salt1/4 tsp freshly cracked black pepper2 tbsp cooking oil, divided Banana ketchup, for serving

Instructions

0/9

1

Char the eggplants by placing them directly over an open gas stove flame or under a broiler, turning occasionally with tongs. Cook for about 8 to 10 minutes until the skin is completely blackened and the flesh inside feels soft and tender.

2

Place the charred eggplants in a bowl and cover with plastic wrap for 5 minutes to steam, which makes peeling easier. Carefully peel off the blackened skin under a gentle stream of cool water, leaving the stem intact, then set them aside on a plate.

3

Heat 1 tablespoon of cooking oil in a small skillet over medium heat. Sauté the minced garlic and diced onions for 2 to 3 minutes until they are soft and fragrant.

4

Add the ground pork to the skillet, breaking it up with a spatula, and season with salt and black pepper. Cook for 5 to 7 minutes until the pork is fully browned and no longer pink, then transfer the mixture to a plate to cool slightly.

5

On a flat plate, use the back of a fork to gently mash and flatten the peeled eggplants, spreading the flesh wide while keeping the stem attached. Spoon the cooked ground pork evenly over the flattened eggplant flesh, pressing it down gently so it adheres.

6

Beat the eggs in a wide, shallow bowl that can accommodate the eggplant. Carefully slide one pork-topped eggplant into the beaten egg, coating both sides thoroughly with the egg mixture.

7

Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium heat. Carefully transfer the egg-coated eggplant into the hot skillet, pouring any remaining egg from the dish right over the top.

8

Fry for about 3 to 4 minutes on the first side until the egg is set and golden brown. Carefully flip the eggplant using two spatulas to keep it intact, and fry the other side for another 3 minutes until golden and crispy.

9

Remove from the pan and drain on paper towels before transferring to a serving platter. Serve warm with steamed white rice and a generous side of sweet banana ketchup.

Tips

• Leave the stem on the eggplant because it acts as a convenient handle when flattening, dipping, and flipping the torta in the pan.
• If you do not have a gas stove, roast the eggplants on a foil-lined baking sheet under the oven broiler at high heat for 15-20 minutes, turning halfway through.
• Make sure the ground pork is fully cooked and slightly cooled before adding it to the eggplant, as hot pork will prematurely cook the raw egg dip.

Substitutions

• Swap ground pork for ground chicken or turkey for a lighter, lower-fat option.
• Swap Chinese eggplant for Italian eggplant if needed, though you will need to slice it lengthwise into thick slabs before roasting.
• Swap banana ketchup for regular tomato ketchup or sweet chili sauce if banana ketchup is unavailable in your local market.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crispy edges, warm the torta in a dry skillet over medium heat for 2-3 minutes per side, or air-fry at 350°F (175°C) for 4 minutes.

FAQs

Why is my Tortang Talong soggy?

Sogginess usually happens if the eggplants retain too much moisture after peeling. Gently pat the peeled eggplants dry with paper towels before flattening and stuffing them.

Can I make this vegetarian?

Yes, you can easily omit the ground pork entirely for a traditional plain egg version, or substitute the pork with minced mushrooms or a plant-based meat alternative.

How do I prevent the eggplant from falling apart when flipping?

Use two wide spatulas—one to lift the eggplant from the bottom and one to steady the top—and flip in one quick, confident motion.