Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Pan-fried Filipino eggplant omelette stuffed with savory ground pork, served with a dipping sauce of garlic and soy that adds a punch of umami. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs large eggplants, ground pork, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, roasted and peeled large eggplants
• 1/2 lb ground pork
• 3 cloves, minced garlic cloves
• 4 large eggs
• 3 tbsp soy sauce
• 4 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Roast 3 large eggplants over an open flame or under a broiler, turning occasionally until skin is charred and flesh soft, about 15 minutes. Let cool, then peel and flatten the flesh gently, keeping the shape.
2. Step 2: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1/2 lb ground pork to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5-6 minutes until browned and cooked through. Remove from heat and let cool slightly.
4. Step 4: Crack 4 large eggs into a bowl, add 2 tbsp water and 3 tbsp soy sauce, and whisk until combined.
5. Step 5: Gently place each flattened eggplant on a plate, spread a portion of cooked ground pork evenly on top, then dip into the egg mixture, coating both sides.
6. Step 6: Heat remaining 2 tbsp vegetable oil in a nonstick skillet over medium heat. Fry each eggplant-egg-pork combination for 3-4 minutes per side until golden brown and cooked through.
7. Step 7: Serve hot with a side of garlic soy dipping sauce made by mixing additional soy sauce with minced garlic if desired.