TORTANG TALONG with GINILING | EGGPLANT OMELETTE | TORTANG TALONG PINOY SIMPLE COOKING

ground pork

🥗Healthier: ground turkey

💰Cheaper: canned tuna

Ground turkey is leaner, while canned tuna is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Grill eggplants until skin is easy to peel. It can also be broiled in an oven or boiled in water.

Peel the eggplant. It is easier to peel while it is hot.

Flatten the eggplants using a fork making sure that it is still intact and attached to the stem. Set aside.

In a pan, heat oil over medium heat. Add onion, cook until translucent. Add garlic, cook until lightly browned.

Add the ground beef, season with salt and pepper, cook until browned.

Add soy sauce and oyster sauce. Stir until meat is well coated.

Add carrots and potatoes, stir until well combined.

Add water. Cover with lid and let it simmer for 20 mins or until water is completely absorbed, stirring occasionally.

Add chopped parsley. Continue to cook for 2 mins. Remove from heat and set aside.

Beat eggs, season with salt and pepper. Beat eggs for each eggplant one at a time.

Place in a shallow plate, add the eggplant. Fully coat eggplant with egg mixture.

Put meat mixture on top. Flatten with spoon. Put the remaining eggs in the plate on top of the meat mixture.

In a pan, heat oil over medium-low heat. Add the eggplant and fry for 5 mins each side.

To fry the other side, transfer it to a plate then put another plate on top of it then flip. Then put back the eggplant to the pan to fry the other side for 5 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens