Tortang Talong with Corned Beef
Serves 3
15 mins prep
20 mins cook
35 mins total
A crispy, smoky, and savory twist on the classic Tortang Talong by stuffing it with flavorful corned beef. Char eggplants over flame, peel them, and combine them with a tasty sauté of garlic, onions, and tomatoes, then mix in corned beef. Pan-fry the mixture with eggs for a delicious meal, perfect with rice and banana ketchup.
0 servings
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1: Char the Filipino eggplants until soft and smoky, then peel them. 2: Dice ½ onion, mince 1 whole garlic, and dice 1 tomato. 3: Sauté the garlic, onion, and tomato until fragrant. 4: Add 1 can of corned beef and sauté until moisture is reduced and slightly crispy. 5: Beat 4 eggs in a bowl. 6: Smash the peeled eggplants into the beaten eggs. 7: In a hot pan, place the smashed eggplants, top with the corned beef mixture, and add more eggs on top. 8: Flip the Tortang Talong and cook until the eggs are set. 9: Serve with white rice and banana ketchup.
