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Tortang Talong - Roasted Stuffed Eggplant

Tortang Talong- Roasted Stuffed Eggplant is a favorite Filipino vegetable dish. First, roast the long, slim eggplants in a grill or open flame. Peel the eggplants. Then, top them with cooked ground pork or beef, potatoes, tomatoes and raisins, plus beaten eggs. Use the Asian eggplants, which are slim and long, and have a sweet flavor and finer texture. Filipino Tortang Talong is good served with ketchup on the side, on a bed of boiled jasmine white rice. This is an AsianInAmericamag recipe. Servings – 2 to 4.
Cook Time50 mins
Total Time50 mins
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Tortang Talong Stuffed Eggplants
Servings: 4 people
Calories: 212kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Non-stick Skillet: 12 inches in diameter


  • 4, whole char-grilled or roasted Asian eggplants then peeled
  • 4 Tablespoons vegetable oil divided- Use 2 Tablespoons for ground meat, 2 for eggplants vegetable oil
  • 2 cloves garlic minced
  • 1 whole onion chopped
  • 1/4 pound ground pork or beef
  • 1 whole large tomato chopped
  • 1 whole large potato peeled, chopped
  • 1/3 cup raisins
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 whole large eggs beaten
  • 1/2 cup bread crumbs
  • for serving : steamed jasmine white rice
  • for serving: ketchup


  • To prepare eggplants: Char-grill eggplants over high heat or open fire for 20 to 25 minutes. Or else place eggplants in a greased shallow baking sheet, and roast in the oven at 400 F for 25 minutes. The eggplants will look dark and shriveled after this. Cool the eggplants for a few minutes till easy to handle. Peel off the outer skin using a serrated knife and fork. Leave the stem part intact, so you can grip the bare-skinned eggplant. You should have the inner part of the eggplants with a dark green color and a fibrous texture. Set aside for use after the ground meat is cooked.
  • To cook the meat stuffing: In a medium skillet, over medium high heat, add 2 Tablespoons of the vegetable oil. Saute the garlic, onions, tomatoes. Add the ground meat and cook for 8 minutes or till beef or pork turns a dark color. Add the potatoes, raisins and cook for 8 minutes more. Season with salt and pepper. Set aside.
  • To cook the Tortang Talong: In a large non-stick skillet, over medium heat. add the remaining 2 Tablespoons vegetable oil. Place the peeled eggplants, flatten them with a spatula or turner in the center of the large pan.
  • Place 2 to 3 tablespoons of the cooked ground meat and potatoes over the bed of eggplants. Sprinkle a tablespoon of breadcrumbs on the meat mixture.
  • Pour the beaten eggs, starting from the center of the meat mixture that’s over the eggplants. Using a flat turner or spatula, move any excess eggs that fall on the side, to the top of the meat mixture.
  • Cover and cook this eggplant-meat assembly for 6 to 8 minutes more or till there is no more trace of liquid in the eggs. Serve warm over rice and with ketchup on the side.
  • Cook's comments: If the Asian eggplants are not available, use regular large aubergines for this recipe. Instead of 3 or 4 Asian eggplants, substitute one large aubergine, following the same process for char-grilling or roasting, then peeling.


Serving: 1g | Calories: 212kcal | Carbohydrates: 20g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 684mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg