Tortang Talong – Stuffed Eggplant
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One of the classic dishes from my childhood was one I cooked for our sons when they were growing up. Tortang Talong- Stuffed Eggplant is a favorite Filipino vegetable dish. It was a vegetable and meat all-in-one-meal I often cooked when my sons were little. Those were the days I had to convince them that eating vegetables was good for them. Things have changed since then, though – they’re all grown up now and love their veggies.
How to cook Tortang Talong:
To cook Tortang Talong, I first roasted the long, slim Asian eggplants on a grill or open flame. I did this so that it would be easy to peel off the skin. When we moved house and our oven was electric, with no open flame, I found an alternative way and baked the eggplants. It worked. I was able to peel the skin off easily, once the vegetables cooled down.
Then I partially sliced open the peeled eggplants, vertically, to have a flat layer. I topped the now peeled, open eggplant with cooked ground meat — pork or beef, and potatoes. I poured beaten eggs over the meat stuffing on the vegetable. And with a long turner, I slipped the eggplant into a non-stick skillet, which already had hot vegetable oil waiting.
What ingredients are needed:
I like to use the Asian eggplants, which are slim and long, and have a sweet flavor and finer texture. But here in the States, Asian eggplants are mostly available in Asian markets. If you only have access to the large Aubergines, that’s fine, too. You can slice them in smaller portions, after roasting and peeling, for more manageable serving slices.
The family will enjoy this Filipino Tortang Talong. It is a great combo of vegetables, sautéed ground meat, then topped with eggs. At the table, the family can slather ketchup on everything. I make my homemade banana ketchup for this if I have time. My recipe is on Simply Recipes.
This has become such a family favorite at our home that I can never make enough of it.
Tortang Talong – Stuffed Eggplant
Equipment
- Large baking tray – for roasting eggplants
- Non-stick skillet – 12 inches diameter
- Flat cooking turner, non-stick
Ingredients
- 4 to 6 whole large Asian eggplants, roasted then peeled
- 4 Tablespoons vegetable oil, divided, use 2 Tablespoons for ground meat; 2 for frying eggplant
- 2 cloves garlic, minced
- 1/2 whole small onion, chopped
- 1/4 pound ground pork or beef
- 1 whole small potato, peeled, cut in small cubes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 whole large eggs, beaten
- 1/2 cup bread crumbs
For serving:
- steamed rice
- ketchup (tomato or banana)
Instructions
To prepare eggplants:
- (Option 1 – Char-grill or open flame)Over high heat, on the stovetop's open flame, or else using an outdoor grill, hold the eggplants with a long pair of tongs. Roast the eggplants for about 20 minutes till the outer skin is charred and looks dark brown, almost burnt. Place the eggplants on a chopping board to cool down for about 10 minutes. When it is manageable to hold the eggplants, use a fork to peel off the outer skin.Set the roasted eggplants aside, while you cook the meat stuffing.
- (Option 2 – Bake the eggplants)Grease a large, shallow baking pan. Place the eggplants on the pan.Roast the eggplants in a preheated oven of 400 F for about 20 to 25 minutes. The eggplants will look dark and shriveled after this.Remove the eggplants from the oven. Cool on the counter for about 10 minutes.When manageable, using a fork, scrape off the outer skin, while being careful to keep the inner skin whole and complete.Set the eggplants aside.
To cook the ground meat and potatoes filling:
- In a skillet, over medium heat, add the oil. When oil is hot enough, saute the garlic, onions, and ground meat. Add the cubed potatoes. Season with half a teaspoon of salt and pepper. Cook till the meat and potatoes are done, for about 15 to 20 minutes. Remove from the stovetop and set aside.
To assemble the Tortang Talong – Stuffed Eggplant:
- In the large, non-stick skillet, over medium heat, add the remaining 2 tablespoons of vegetable oil.Slice the eggplants vertically, downward, partially open, from the tip near the stem, to the bottom wider area. Place the eggplants on a platter.Add the meat and potatoes stuffing equally among the 4 pieces of eggplants.Pour a small amount of the beaten eggs over the ground meat stuffing, just enough to cover the top. Sprinkle bread crumbs over the eggs and meat.Slide a wide turner or spatula, under the eggplant and place in the skillet. Pan fry for about 6 to 8 minutes till the eggs on top solidify like an omelet.
- Arrange the Tortang Talong on serving platters. Serve warm with rice and ketchup on the side as a dipping sauce.
Cook's comment:
- If the Asian eggplants are not available, use regular large Aubergines for this recipe. Instead of 4 Asian eggplants, substitute one large Aubergine, following the same process for roasting, peeling, stuffing with ground meat, then pan-frying. Banana ketchup is a favorite dipping sauce I serve on the side for this. If I have time, I make my own homemade banana ketchup a few days ahead. My recipe is on Simply Recipes.
Nutrition
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