Tortang Talong - Stuffed Eggplant

Tortang Talong - Stuffed Eggplant is a favorite Filipino vegetable dish. The slim Asian eggplants are roasted in the oven or an open flame, till the outer skin is easy to peel off. The top of the eggplants are stuffed with cooked ground meat and potatoes, and beaten eggs poured over it. A quick pan-fry seals the eggs and this becomes a delightful all-in-one meal for the family. Serve with ketchup on the side. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Cook Time50

Total Time50

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Tortang Talong Stuffed Eggplants

Servings: people

Calories: 108kcal

Author: Elizabeth Ann Quirino

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