Baked tortang talong

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Last Saturday, my husband bought a huge bag of talong (eggplants) and, with the ground pork in the freezer, I immediately thought of making some tortang talong (eggplant fritatta). But I was recovering from the flu and the thought of frying the torta one by one made my dizzy. I baked them instead. Turned out to be a much better alternative. Less work, no watching while the torta cooked and much, much less too. Is it a lot different from the fried version? Not a lot but there are differences. First, I couldn’t use too many eggs because to avoid making the filling too watery. Second, I didn’t use freshly chopped vegetables for the same reason. The solution was less eggs and dehydrated vegetables. The juices from the ground pork were just enough to rehydrate the vegetables.

Baked tortang talong

Dehydrated vegetables are available in most supermarkets. In Cherry Foodarama, the available varieties include pimientoes, carrots, celery, onion, garlic, onion leaves and a variety of mushrooms. They come in disposable plastic containers. I keep a couple of varieties for emergencies.

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June 14, 2005  Print This Post   
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Comments

10 Responses to “Baked tortang talong”
  1. Romeo Lucido says:
    September 21, 2007 at 8:35 am

    Yes that’s my favorite and I really want to try cooking it. thanks very much….

    Reply
  2. Josie says:
    September 23, 2007 at 12:35 am

    I never paid attention to dehydrated vegetables before until I read your recipe for baked tortang talong. I bake my torta, too, and now I know the reason why they didn’t look as plump as your torta: the watery filling. Well, Connie, my kids think I’m the “best cook in the world,” but I bet they’ll be surprised to know that I’m starting to get new ooking tips now from someone almost as young as they are. Thank you, and keep up the good work!

    Reply
  3. Connie says:
    September 23, 2007 at 12:50 pm

    Josie, right, the water in veggies make the torta soggy too. And they create a map of watered egg mixture around the torta.

    Reply
  4. Ebba Myra says:
    November 21, 2007 at 5:53 am

    oww… I like torta too but somehow I get lazy frying it after grilling the eggplant and pre-cooking the meat, so this bake version is an awesome idea. I use alot of “dry” vegetables & spices too.. this will work out great.

    Reply
  5. Lolay says:
    March 15, 2008 at 3:38 am

    Huh? I never thought it would be possible to bake Tortang Talong which is also one of my faves. I’ll be darn! Thanks so much. Glad I found you in this amazong world called “internet”. Thanks.

    Reply
  6. bridge says:
    March 29, 2008 at 10:54 pm

    Hi, how do you dehydrate vegetables? and for how long?

    Reply
  7. Connie says:
    March 30, 2008 at 11:31 pm

    Bridge, that depends on what kind of vegetables.

    Reply
  8. michelle says:
    October 5, 2009 at 8:54 pm

    hi Miss. Sassy,

    I don’t have a dehydrated veggies..if i will use fresh ones..do i have to cook the veggies first before putting them on the eggplants?Thanks!

    Reply

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  1. Tortang alimasag at talong (Crab meat and eggplant omelet) | Comfort food | Home-cooking rocks! says:
    May 1, 2009 at 10:56 am

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