Tortang Talong with Giniling Recipe
Check out this tasty and delicious Tortang Talong with Pork Giniling recipe, also known as Rellenong Talong or Stuffed Eggplant Omelet.
Use ground beef, ground chicken or even fish instead of ground pork.
The steps below should guide you on how to make this delicious Tortang Talong with Giniling. Watch the video below to visually guide you in every step of the way.
Tortang Talong with Giniling is a simple yet delicious side dish or even for breakfast. I like eating tortang talong in between two piece of toasted bread. Have you tried that?
Tortang Talong is a very popular Filipino breakfast dish served together with sinangag or garlic fried rice with banana ketchup or spicy sweet chili sauce.
It is pretty easy to make and it's cheap. Skip the ground meat if you are on a budget! You can cook the eggplant with or without skin by grilling on your stove top or by boiling.
The sweet taste of grilled eggplant and the combination of sauteed ground pork makes you want for more, served with extra rice.
What I love about this recipe is you can use either ground chicken or ground beef or even fish. With this one I used ground pork and it turned out so delicious.
Ingredients
- 4 large size Japanese or Chinese Eggplant
- 4 eggs
- 1 medium potato, diced
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 1/2 lb. ground pork (or chicken or beef)
- 1 tsp cornstarch
- salt and ground pepper to taste
- canola oil
Instructions
- Grill eggplant on stove top or broil in the oven until skin gets charred and skin can be easily removed. Feel eggplant and set aside. Discard skin.
- Heat pan and add 2 tablespoon of oil over medium-low heat. Saute garlic and onion until limp. Add the ground meat and cook for about 5 minutes until light brown. Season with salt and ground pepper to taste. Add chopped potatoes and cook for a minute. Add bell peppers and cook for 2 more minutes. Remove sauteed meat from the pan and set aside.
- In a wide bowl, beat 1 egg (per eggplant) and add 1/4 tsp cornstarch (per egg). Place 1 eggplant and flatten it using the back of a fork. Make sure eggplant is fully coated with the egg wash.
- Heat about 1/2 cup of oil over medium-low heat. Place 3 tablespoon of ground meat mixture on top of the eggplant. Slide the eggplant topped with ground meat to the pan and start frying. If the bottom of the eggplant has set and cooked, flip it over to cook the other side. Fry for about 3 minutes or until golden brown.
- Transfer in a plate lined with paper towel to remove excess oil. Serve with banana ketchup, enjoy!
