Tortang Talong

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Tortang Talong


  • 1/2 lb ground pork
  • 1 medium onion ( sliced)
  • 3 cloves garlic (minced)
  • 1 medium potato (cubed)
  • 1 egg (beaten)
  • 1/2 - 1 tbsp fish sauce 
  • 2 eggplants
  • cooking oil



  • Saute the garlic & onion in cooking oil.
  • Add the ground pork. Cook until the meat turns light brown.
  • Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Set aside. 
  • Broil eggplants until tender (the skins are charred and blister appears).
  • Once cool, peel off the skins of the eggplant and retain its crown and stem. Gently flatten its meat with a fork.
  • Add the beaten egg to the flattened eggplant.
  • Add the meat on top. Make sure it's compact and flattened into the eggplant.
  • Heat 2 tbsp of cooking oil in a pan. 
  • Gently transfer the eggplant with meat into the pan. 
  • Fry on medium heat. Flip the eggplant after 2-3 minutes. Cook the other side for another 2-3 minutes.
  • Serve hot. Enjoy!




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