Baked tortang talong

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author CASA Veneracion


  • 4 medium-sized eggplants eggplants
  • 400 grams lean ground pork
  • 1 tablespoon dehydrated garlic
  • 1/2 cup dehydrated onion
  • 1/4 cup dehydrated celery
  • 1/4 cup dehydrated carrots
  • 1/2 tablespoon dried parsley
  • 3 eggs beaten
  • 4 thick slices cheddar cheese
  • 1 teaspoon salt
  • 1/3 teaspoon pepper


  • Steam, grill or boil the eggplants (skins and stems on) just until the skin can be pulled off. Do not cook until mushy. Cool. Holding by the stem, pull off the skins. Make a shallow incision from top to bottom, open and flatten the eggplants with the back of a fork. Set aside.
  • Mix together the rest of the ingredients.
  • Lay a slice of cheese at the center of each eggplant. Cover with the meat mixture. Make a mound, shaping and smoothing with the back of a spoon.
  • Arrange the eggplants side by side on a lightly oiled shallow baking tray and bake in a preheated 180C oven for 15 minutes. Reset the oven so that the heat is on top. Cook the tortang talong for a further 5 minutes or until the tops are lightly browned.
  • Remove the baking tray from the oven and tilt to let the fat drip to one side. Carefully lift each torta with a spatula and transfer to a serving platter. Serve at once.