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Shared Recipe: Tortang Talong with Giniling

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3
Author: Jannet Spengler


  • 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.