Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce
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 ready in about 40 minutes blends roasted and peeled large eggplants, ground pork, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Crack 4 large eggs into a bowl, add 2 tbsp water and 3 tbsp soy sauce, and whisk until combined.
- 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.
- 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.
- Step 7: Serve hot with a side of garlic soy dipping sauce made by mixing additional soy sauce with minced garlic if desired.
Frequently asked questions
How long does Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Eggplant and Ground Pork Tortang Talong with Garlic Soy Sauce?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Filipino Braised Pork Adobo with Soy and Vinegar
Pork Adobo Braised with Bay Leaves and Soy Vinegar
Sautéed Pork Adobo with Vinegar and Soy Glaze
Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts
Pan-Fried Pork Belly with Vinegar-Garlic Dipping Sauce
Grilled Filipino-Style Sweet and Savory Pork Barbecue Skewers
Equipment for this recipe
Top-rated tools to make this recipe successfully.
