Eggplant Pork Torta (Tortang Talong with Giniling) – a delicious recipe with eggplants, ground pork, eggs, onion, clove garlic, potato. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook whole eggplant in a pan with boiling water.
2
Remove when cook.
3
Spread the eggplant on a plate using a fork to expose its inside layers (looks like a fan).
4
Set aside to cool.
5
On another pan, with vegetable oil, stir fry onions, garlic, potatoes and grounded pork.
6
Season to taste with soy souce and salt.
7
Remove from pan when cooked and let cool.
8
Beat eggs in a bowl and mix in the ground pork dish.
9
Mix egg and pork well.
10
In a pan, add generous amount of vegetable oil for deep frying.
11
Let it on medium heat.
12
Cover the spread eggplants with the egg/pork mixture and carefully fry into your pan.
13
This will be great if you have a deep fryer.
14
Serve with sweet and sour sauce or Bagoong.
531
kcal
Calories
44
g
Fat
12
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 piece eggplants, 1/4 kg ground pork, 3 medium eggs, 1 medium onion, chopped, and more.
Yes, Eggplant Pork Torta (Tortang Talong with Giniling) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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