Are you craving a quick, healthy, and incredibly flavorful dinner? Look no further! This Tortang Talong with Giniling recipe is a fantastic example of delicious homemade cooking, perfect for busy weeknights. This beloved Filipino dish combines the smoky char of roasted eggplant with savory ground meat, creating a symphony of textures and tastes that will leave you wanting more. It's a simple yet satisfying meal that's sure to become a family favorite. This easy recipe is perfect for those looking for quick dinner ideas and healthy meals. It's one of the best recipes you'll find for a comforting and satisfying Filipino-style dish.
Ingredients:
-
For the Tortang Talong:
- 2 large eggplants (talong), about 1 pound
- 2 large eggs, lightly beaten
- 1 tablespoon cooking oil
- Salt and pepper to taste
-
For the Giniling (Ground Meat Mixture):
- 1/2 pound ground pork or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/4 cup soy sauce
- 1 tablespoon fish sauce (patis) – optional, but adds authentic flavor
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
Instructions:
Roasting the Eggplant:
- Wash the eggplants thoroughly and pat them dry. You can either roast them directly over an open flame (for a truly smoky flavor), or broil them in the oven at 400°F (200°C) for about 20-25 minutes, turning occasionally, until the skin is charred and the flesh is tender.
- Once cool enough to handle, peel off the charred skin. This step is essential for a smoother texture.
Preparing the Giniling:
- Heat a tablespoon of oil in a pan over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the onion and garlic to the pan and sauté until softened, about 2-3 minutes.
- Stir in the diced tomatoes, soy sauce, fish sauce (if using), brown sugar, and black pepper. Simmer for about 5 minutes, allowing the flavors to meld.
Assembling the Tortang Talong:
- Gently mash the roasted eggplant flesh with a fork. You can leave some texture, or mash it completely smooth, depending on your preference.
- In a bowl, combine the mashed eggplant with the beaten eggs, salt, and pepper. Mix well.
- Heat a tablespoon of oil in a non-stick pan over medium heat. Pour in about 1/4 of the eggplant mixture to form a small pancake.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining eggplant mixture.
Serving:
Serve the Tortang Talong immediately, topped with the savory giniling. This dish is delicious on its own, or you can serve it with steamed rice.
Cooking Tips & Variations:
- For a richer flavor, use a combination of ground pork and beef.
- Add a pinch of chili flakes to the giniling for a spicy kick.
- Feel free to add other vegetables to the giniling, such as bell peppers or mushrooms.
- If you don't have fish sauce, you can omit it or substitute with a teaspoon of Worcestershire sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (Approximate per serving):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: Approximately 20-25g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Tortang Talong with Giniling is a truly satisfying and flavorful dish – a testament to the deliciousness of simple, homemade cooking. Enjoy!