Tortang Talong with Giniling. Eggplant with egg is one of most Pinoy’s favorite breakfast it is cheap readily available and fairly easy to prepare. There are several ways to cook eggplant for breakfast with or without egg. Just click on the link below to see some of the eggplant recipe on the archives.
Today I would like to share how to properly cook tortang talong with giniling. The cooking method below is a little bit detailed but do not worry it is fairly easy to do, you can never go wrong except perhaps making the tortang talong as good as it looks on the photos other than that it should alright.
I would recommend that the eggplant should be flame grilled over the gas stove. You will not get the same result with boiling the eggplant. Here is the recipe of my Tortang Talong with Giniling.
4 medium size eggplants
1 cup ground pork
1 small size onion
2-3 clove garlic
6 large size eggs, beaten
salt and pepper
Sauté garlic and onion in a small frying pan until fragrant. Add in the ground pork and continue to stir fry for 2 to 3 minutes or until the pork are cooked. Season with salt and pepper to taste. Keep aside. In a medium size bowl beat 2 eggs then mix in the cooked ground pork keep aside.
Grill each eggplant until the skin is charred let cool. Remove skin of each eggplant. Using a knife slit open halfway along the body of eggplant and spread out and flatten its meat and set aside. In a small bowl, beat egg one at a time and season with salt and pepper. Soak eggplant one at a time in the beaten egg and let the eggplant absorbed the egg. In a small frying pan, heat oil over medium heat and pour the egg and eggplant in the heated oil. Then scoop up about 1/4 of the egg meat mixture and pour over the frying eggplant.
Fry about a minute on each side or until golden brown, then flip over the eggplant using a flat ladle holding on the eggplant stem to fry the other side. Drain on paper towels. Repeat procedure on the other eggplants. Serve with a dipping sauce of soy sauce with kalamansi or ketchup.