This is the loaded version of tortang talong—a weeknight staple that turns humble eggplant into something hearty enough for dinner. Cook the eggplant until creamy, stuff it with garlicky ground pork and egg, then pan-fry into a crispy, golden torta. Use ground pork with some fat. Lean pork makes the filling dry. And don't skip cooling the pork before mixing in the eggs, or you'll end up with scrambled bits instead of a cohesive filling.
The trick is letting the filling set completely before you flip. Patience here means you won't end up with scrambled eggs in the pan. When it's time to flip, commit. Hesitation is what causes spills, not speed.
A good nonstick pan helps, but temperature control matters just as much. Keep the heat low while the filling sets, then bump it up to crisp the outside.
Boiling the eggplant works, but charring over an open flame or under the broiler gives you smokier flavor and silkier texture. The flesh collapses into itself and becomes almost creamy.
For the filling:
Filipino eggplant omelet stuffed with savory ground pork. Get the recipe for this crispy, golden torta that's perfect with rice and banana ketchup.
For serving:
Cook the filling: Heat 2 tbsp neutral oil in a medium pan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground pork, breaking it up with a spatula, and cook until browned and no longer pink, 5-7 minutes. Transfer to a bowl and let cool to room temperature—if the pork is too hot, it'll scramble the eggs.
Finish the filling: Once the pork has cooled, stir in beaten eggs until combined. Season with salt and black pepper. Set aside.
Cook the eggplants: Bring a pot of water to a boil. Add eggplants and cook until completely soft and tender all the way through when pierced with a knife, 10-12 minutes. The eggplants should feel floppy, not firm. Drain and let cool until you can handle them.
Prep the eggplants: Using a paring knife, make a lengthwise slit down each eggplant without cutting all the way through. Gently open the eggplant like a book and flatten it with the back of a fork, creating a shallow well for the filling. The flesh should spread out but stay attached to the stem. Season both sides with salt and black pepper.
Stuff and cook: Heat 2 tbsp neutral oil in a large nonstick pan over low heat. Place eggplants in the pan, cut side up. Spoon pork-egg mixture into the well of each eggplant, mounding it slightly—don't worry if some spills over the edges. Cook undisturbed over low heat until the filling has set completely and no longer jiggles when you shake the pan, 8-10 minutes. Be patient here; if you flip too early, the filling will pour out.
Flip and crisp: Using a wide spatula, carefully flip each eggplant. Increase heat to medium and cook until the top is golden brown and crispy, 3-4 minutes. Check the underside every minute or so to make sure it's not burning—adjust heat as needed. Add more oil to the pan if it looks dry.
Serve: Transfer to a plate and serve hot with rice and banana ketchup on the side.
