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What we have is is our very first shared recipe made possible by Jannet Spengler of Heidelberg, Germany. Jannet does not like eating plain eggplant (tortang talong) ; this is the reason why she adds ground beef to the recipe. According to her, ground beef adds more flavor to the dish.
Do you have some recipes to share? Why don’t you send in your recipes and we’ll make sure to post them here. Pictures of the dish need not to be as complete as what Jannet has (don’t get intimidated :)). It’s time for you to get noticed.
Panlasang Pinoy is not only about me – its about you too. Relax, feel at home, and send-in those recipes. Hope to hear from you soon!
Name: Jannet Spengler
location: Heidelberg, Germany
- 2 common eggplants or 4 chinese eggplants
- 2 or 3 eggs for each eggplant
- salt and pepper
- cooking oil
- 1 pound ground beef
- 1 to mato
- 1 onion
- 3 garlic cloves chopped or crushed
- Grill the eggplants until the color of the skin is black.
- Let the eggplants cool for a while and peel off the skin.
- Crack the eggs (2 or 3 at a time) and place in a bowl.Add salt and beat the eggs.
- Place the eggplants on a flat surface and flatten carefully using a fork (avoid to peek holes in the eggplants).
- In a pan, add and heat cooking oil (2 tbsp) and sauté garlic cloves, onion and tomato.
- Add ground beef and let it simmer on medium heat until its done. Stir occasionally. Set aside.
- Heat a pan (use one where the eggplant exactly fits in it, see picture) and pour cooking oil (2Tbsp).
- On medium heat, put 1/4 of the beaten eggs in the pan and then put the flatten eggplant on top.
- Add the ground beef on top, flatten so its compact and pour the rest of the beaten eggs.
- After 2-3 mins, using a spatula on one hand and on the other hand, holding the end of the eggplant, flip the eggplant.
- Let it fry for 2-3 mins.
- Put on a plate and serve hot.