Tortang sisig at talong

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Author CASA Veneracion


  • 2 cups frozen sisig thawed
  • 3 large eggplants
  • 1/2 head garlic
  • 1 medium onion or 2 small
  • 1 tablespoon flour
  • 3 eggs
  • salt
  • pepper
  • cooking oil


  • Boil, steam, grill or broil the eggplants until soft but not mushy. Peel off the skins, leaving the stems on. With the back of a fork, flatten the meat of the eggplants.
  • Beat the eggs and flour lightly and season with salt and pepper. Stir in the sisig, chopped onions and garlic. Divide the egg-sisig mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
  • Heat about 3 tbsps. of cooking oil in a non-stick frying pan (you will need more is using an ordinary pan). Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes or until golden brown then flip to brown the topside.
  • Repeat until all the sisig-stuffed eggplants are cooked.
  • Serve with hot rice. For even better results, serve with garlic, basil and onion leaves sinangag (fried rice).