From: m-muyot@uiuc.edu (Sanse)
Subject: Re: Fried Eggplant Recipe : Tortang Talong
Originator: memg7944@uxa.cso.uiuc.edu
Reply-To: m-muyot@uiuc.edu (Sanse)
Organization: University of Illinois at Urbana
Date: Thu, 13 Aug 1992 04:12:18 GMT

joelq@mksol.dseg.ti.com (joel a quejada) writes:

>I've recently gotten in the mood for those fried eggplants (dipped in
>egg with ground beef.)  I could probably guess how to make it, but I'd
>rather get a recipe from someone who knows!  I'm sure someone out there
>knows how to make this, it's seems pretty simple, and quite popular.

Sounds like what we call "tortang talong" back home. Making it is really easy
--the trick is to shape the eggplant just right so that it's easy to fill.

There are three parts to making it; cooking the "torta" or ground beef filling,
boiling/grilling the eggplant and shaping it, filling the eggplant with the
"torta" and frying it.

You need to use those long Japanese (or whatever they call them wherever you
are) ones similar to the ones we get back home ('Pinas) since the more common
fat, oval ones are not as tender. You will need about 2-3 eggplants for one
pound of beef, depending on the size of the eggplants. The eggplants are 
cooked whole, with a bit of the stem left on (like a handle).

To make the "torta", you will need:
1 lb. lean ground beef
1 medium baking potato, peeled and cut into 1/2-inch cubes
2 cloves of garlic, smashed
1 medium onion, chopped
1 medium tomato, chopped
pepper and salt or patis to taste

In a large skillet or saucepan, brown the ground beef. If there's too much
fat, drain some of it. Add the garlic, cook for about a minute while stirring
the contents on the pan, then add the onions and continue cooking until it
is somewhat transluscent. Add the tomatoes and stir in. When the tomatoes
are soft and squishy, season with pepper and salt or  patis. Add a bit of
water (about half a cup) and the potaoes, and continue cooking at a simmer
until the potatoes are done (fork-tender). Transfer the mixture to a bowl
and let it cool. (At this point, there shouldn't be too much liquid left.
If there is, drain off the liquid.)

In the meantime, get a pan big enough to lay all the eggplants whole on 
the bottom. Add just enough water to cover the eggplants. Boil the eggplants
until it is tender when pierced with a fork. (The skin will turn from purple
to brown.) Drain the eggplants and pat them dry with paper towels. 
On each one, make a slit lenghtwise with a small knife, making sure you don't
cut all the way throught to the other side. Basically. you just want to cut
the skin on top. Run the back of a fork along the length of the eggplant,
applying a bit of pressure so that the eggplant "opens up". It should eventuallybe oval-shaped.

Add two beaten eggs to the "torta" and mix well. Scoop some of this mixture 
into the eggplants and spread out evenly. Heat up a frying pan large
enought to hold a whole eggplant, then add about 2 tbs. of cooking oil. 
Swish the oil around the pan so that it coats the whole bottom. Lay out one
filled eggplant and fry until bottom is brown. Flip the egglant over (you
might need two turners to accomplish this without spilling the filling).
As it's cooking, press the eggplant so that the filling side flattens out
and browns evenly. Cook until the filling side is brown. Repeat with the
other eggplants. 

Note: If you want it to be eggier, you can beat up more eggs and pour it on 
top of the eggplant while it's being fried.

I also like to add raisins to the "torta". You can also try adding chopped 
sweet red peppers or peas. The excess filling makes a marvelous omelet filling
or can be cooked torta-style (like large hamburger patties).

Of couse, this dish won't be complete without banana ketchup!

Hope this helps! (-:=3

-ching
-- 
* MARIA EMERITA MUYOT                         * "Oh, I never vote. It only    *
* Department of Statistics                    *  encourages them."            *
* University of Illinois at Urbana-Champaign  *    -New Hampshire woman       *
* Internet: m-muyot@uiuc.edu                  *       to pollster             *