Whenever mom asks me what I want when I come home, eggplant torta is always on the list. Mom has this recipe from a really ancient spiral cookbook with a Filipino dish for everyday of the year.
Ok mom just pointed out I always request the same three dishes over and over again… hey childhood food is nostalgic! Although science says the olfactory sense is the most connected with memory (limbic system! neuro pathways!), I think it’s the gustatory sense for me hehe.
I didn’t think this was a well known dish, just a random mom’s home cooking style recipe, but it apparently pops right up in the google search bar when you type “eggplant torta.” In Filipino dishes, torta is basically an omelette stuffed with anything.
To make this dish you 1) cook the eggplant by roasting it (or boiling like mom does) and then 2) cooking the eggplant in an egg and pork batter.
Normally you leave the cap of the eggplant on so you can see the eggplant, but the eggplant I had was so large mom chopped it off.
Oh and you HAVE to eat this with Filipino Sweet Chili Sauce. Man, that stuff is addicting.
2 medium eggplants
salt and pepper
2 cloves garlic, crushed
1 small onion, chooped
1/2 lb ground pork
all purpose flour of breadcrumbs
Boil eggplants until soft or roast in the oven until brown at 450 degrees. Season with salt and pepper
In a skillet, heat oil and saute garlic, onions, and tomatoes. Add ground pork and cook until brown. Season to taste. Add two eggs and blend well.
Divide the mixture into 2 and spread over the eggplants. Coat with more beaten egg then cover with flour/breadcrumbs. Fry until set and golden brown.