Tortang Talong (Stuffed BC Eggplant Omelet)

BC Wine Pairing; BC Rosé, Rosé Sparkling or Chardonnay Examples: Red Horses Vineyards Rosé | AppHaywire Chardonnay | AppEvolve Pink Effervescence Sparkling | App
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BC Wine Pairing; BC Rosé, Rosé Sparkling or Chardonnay


Red Horses Vineyards Rosé | App
Haywire Chardonnay | App
Evolve Pink Effervescence Sparkling | App

Tortang Talong (Stuffed BC Eggplant Omelet)
Serves 4

Total Time: 50minutes
Prep Time: 30 minutes

4 Chinese/Japanese eggplant
2 eggs
Salt & pepper
6 Tbsp cooking oil (avocado oil is a good choice)


1 pound ground lean pork
½ cup sweet onion, minced
½ cup potato, small diced
2 cloves garlic (2 tsp), minced
1/2 cup tomato, diced
2 Tbsp cooking oil
Salt and pepper

Condiments to serve:
4 Tbsp fish sauce mixed with 2 Tbsp Lime juice, freshly squeezed to drizzle over to taste

Another traditional condiment is Banana ketchup. It is delicious and can be purchased at Filipino or Asian grocery stores.


Make the filling first. Heat 2 tbsp of oil in a frying pan and sauté the onion, garlic and potato until softened about 3-4 minutes. Add the pork and tomato and continue to cook until no longer pink and the potato is fork tender. Season with salt and pepper. Set aside to cool.

Grill the eggplant on medium heat, turning to make sure all sides are almost blackened. You can use your gas range stove top flame or a barbecue. Let the eggplant cool, then peel off all the skin leaving the stem on (use a fork if still warm).  Set aside.

In a large wide bowl, beat the eggs thoroughly together and season with salt and pepper.

Place the eggplant on a flat surface and flatten using a fork. Try not to tear the flesh, however if you do, it is ok.

Heat 1 tbsp cooking oil on medium heat in a large frying pan. Cook one eggplant at a time. Dip the flattened eggplant into the beaten egg (here you will see that the stem comes in handy as a handle). Make sure that the entire eggplant is completely coated and then place in pan.

While one side is frying, arrange one quarter of the ground pork mixture over the eggplant and top with three spoonful’s of beaten egg to cover the pork – this will help bind the pork to the eggplant. Partially cover with a lid for 2 minutes to help cooking process. Using a fish spatula (or other thin large flipper) check the underside and when golden brown, carefully flip the eggplant (again, this is when the stem comes in handy as a handle – but it is hot!) Fry another 2-3 minutes or until golden brown and remove to a plate.  Repeat with next three eggplants.

Serve with condiments and steamed rice. Prepare to fall in love with Filipino cuisine.


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