Tortang Talong

Tortang Talong

• 3 eggplants
• 2 eggs
• salt and pepper to taste.
• Oil for frying

Cooking Instructions:

1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. 
2. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
3. In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. 
4. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
5.  

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Tortang Talong

Tortang Talong

250 g. of ground lean pork
1 tbsp. of finely minced garlic
1/2 c. of finely chopped onions
3/4 c. of coarsely chopped tomatoes
1 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
salt and pepper
cooking oil

Cooking Instructions :

Mix together all the ingredients except the eggplants and the cooking oil.

Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.

Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.

Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.

source : http://casaveneracion.com/