Tortang Talong
- 5 eggplant
- cooking oil for frying
- 1 onion, chopped
- 3 cloves garlic, chopped finely
- 1 small potato, cubed
- 250g ground pork
- 1 tsp seasoning granules (or salt and pepper to taste)
- 3 eggs, beaten
- banana ketchup for dipping
- Heat 1 tbsp cooking oil in a small skillet.
- Fry the potato for about two minutes.
- Add the onion and garlic and sauté until translucent.
- Add the ground pork and cook until meat is brown.
- Season with seasoning granules or salt and pepper . Set aside to cool.
- Grill eggplant until tender. you can choose to peel off the skin or not to. Mash the meat with a fork keeping everything intact.
- Add the pork mixture to beaten eggs. Mix well.
- Heat cooking oil in another skillet.
- Put eggplant and a little of the egg mixture in a saucer.
- Bring saucer near the skillet and tip,lowering eggplant into the oil.
- Fry on both sides until golden brown.
- Serve with banana ketchup