Tortang Talong
Jump to ingredientsGrilled eggplant topped with sautéed ground chicken, potatoes, carrots, and bell pepper in Mama Sita's Pang-Gisa Mix, dipped in egg, and pan-fried in banana leaf. Simply serve with achara (pickled papaya relish).
- Cooking time: Cook 16 min
- Yield: 5
- Difficulty: Intermediate
- Ingredients: 10 ingredients
- Steps: 7 steps
First published
Ingredients
Check off each ingredient as you go.
Mama Sita’s in this list
Instructions
Grill the eggplants with the skin on, then peel off burnt skin and lightly flatten the pulp with a fork.
Heat oil in a wok and sauté the ground chicken meat, Mama Sita’s Pang-Gisa Mix, potatoes, carrots, and bell pepper. Cook until vegetables are tender.
Remove from heat. Set aside to cool.
In a bowl, combine flour and eggs.
Dip one eggplant into the flour-egg mixture and then arrange this over a banana leaf.
Place several spoonfuls of the chicken mixture over the eggplant and top with some beaten egg mixture.
Slide the banana leaf over to a frying pan with hot oil and cook over medium heat until completely set. Serve with achara.
