tortang talong with pork loin and rice
Tortang talong with pork loin and rice

I recently came across a new dish that was so intriguing that I had to try it out: tortang talong. I saw a recipe for a “de-constructed” version on Upraised Living, where Abbi explained it is a common Filipino dish. The combination of  eggplant and eggs had me hooked immediately, and I looked for a recipe for the traditional version. I found this easy-to-follow recipe on Manilla Spoon, which shows how to dip a roasted eggplant in scrambled egg before frying.

roasted eggplant with skin peeling off
Peel off the skin after roasting

I did not cook the recommended ground pork to go on top, but I did have a pork loin in the fridge to roast so I served that along with some rice. It was delicious! The smoky roasted eggplant pairs perfectly with scrambled eggs. You should give both of these recipes a try!

This post comes as part of the Five Photos, Five Stories challenge sent to me by Nonny Moose. I thought my theme for the next five days would be food, since I haven’t written much about that lately. A theme is not necessary, but for me this is motivation to get caught up on some posts I have been drafting in my mind.

The challenge rules are:

  1. Post a photo each day for five consecutive days.
  2. Attach a story to the photo. It can be real, fiction, a poem, a quote or short paragraph – that is entirely up to you.
  3. At the end of each day, nominate one other blogger to take part.

Today I nominate Cheryle of Lightwalkers Blog. Cheryle, are you up for another photo challenge? There’s no pressure, it’s just for fun 🙂

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