Tortang Talong

Description:

Fr. Leo explores Manila’s oldest historic district, visiting its churches and uncovering the deep Catholic roots that shaped the Philippines. This homestyle recipe was inspired by his journey. 

Serves: 1-2 People

Cook Time: 20 minutes

INGREDIENTS:

3 Eggs 

Oil for frying 

1.1 lbs. - Ground Pork

Salt & Pepper

Banana Ketchup 

1 Cup - Rice   (optional)

Garnish with Scallions (optional) 

How To Make:

1. Char the eggplant for a few minutes on an open gas flame or put it on an oven rack on high heat. 
2. Once charred, remove eggplant from the heat. Steam the charred eggplant in a covered bowl and/or with aluminum foil. 
3. Mix pork with a pinch of pepper, a dash of soy sauce, and 1 tbsp banana ketchup in a bowl. 
4. Add the pork mixture to a frying pan. Place on med-high heat.  Mix occasionally. 
5. While the pork cooks, use a separate bowl to do the following: 
   1. Beat 3 eggs 
   2. Add - 1 tbsp water
   3. Add - ½ tsp salt
   4.  Add - ½ tsp pepper 
6. Use a fork to lightly scrape off the charred skin of the eggplant. 
7. Cover 2 eggplants in the egg mixture to completely coat/batter them.
8. Place 1 eggplant into a frying pan on med-high heat. Add pork on top of the eggplant. 
9. Cover with additional egg from the mixing bowl. 
10. Use a spatula to gently flip the eggplant/pork over in the frying pan. 
11. Transfer the eggplant from a frying pan to a plate.
12. Repeat - Steps 8-11 for the second eggplant. 

Suggestion: Serve with 1 cup of rice. Garnish with minced scallions.