It must be one of the easiest to prepare for some but quite complicated for others. I do not cook the perfect tortang talong but I take pride in the way my husband and children clean-up their plates everytime I cook this. I add ground pork in mine and uncooked finely chopped onions before I fry them. I think its the chopped onions that give the recipe the perk.
My mother used to just mash the eggplants before folding them into the beaten eggs. It works just as well. Sometimes though, it's nice to add a little look to it. I do it once in a while when I am not really pressed for time.
2 medium eggplants
250 gms of cooked ground pork
1 medium onion, coarsely chopped
2 tbsp of flour
salt to taste
Broil the eggplants in the oven toaster. Once cooked, peel the eggplant and flatten them with a fork. In a big bowl, beat eggs. Add the flour, cooked ground pork, onions and salt.
Heat oil in a frying pan. Pour about half of the mixture in the frying pan and then slowly add the flattened eggplants. Pour the rest of the mixture on top of the eggplants. Cook for about 5 minutes or until the bottom is brown. Flip the eggplants over and cook for another 5 minutes.
I was going to say that you should be careful in flipping the eggplants over, but this was of course just for presentation purposes. Whether it comes out with a good appearance or not, I believe that the taste stays the same.