Whoever said tortang talong was so passé clearly hasn’t tasted the best version the dish has got to offer. And while there are indeed plenty creative ways to revamp this vegetable, our current favorite has to be the Pinoy casserole rendition Chef Mike Yambao has whipped in the kitchen for us. Introducing the Tortang Longganisa’t Talong. Now, that’s an unheard of combo right there, isn’t it? No worries though, this unlikely pairing will instantly draw you in. This dish serves 2 people.
Preparation Time: 10 minutes | Cooking Time: 15 minutes
1 tablespoon canola oil
1 large eggplant
2 pieces garlic longganisa
2 large eggs
1 salted egg
1 spring onion
- Fill 1 inch of a saucepot with cooking oil, then turn to high heat. Deep-fry the eggplant, flipping it over until tender. Allow the eggplant to cool, then peel off the skin with a fork. Set aside.
- Peel off the garlic longganisa from the casing, and crumble. Saute in a pan at high heat until firm and golden brown. Set aside then preheat oven to 350°F.
- In a baking dish, break the egg yolks with a fork, gently whisking them. Place the peeled eggplant at the bottom of the dish and spread the crumbled longganisa throughout the dish.
- Place dish in the oven for 15 minutes until top portion is golden brown. Pull out of the oven and allow to cool. With a sharp knife, slice the tomatoes in small dices. Cut through the shell of the sated egg, scoop out its contents with a spoon, and split ½ of it into 3 slices.
- Finely mince the spring onions. Mix together in a bowl and top over baked torta. Serve warm with ketchup.