Tortang talong made special with the addition of Arroz ala Cubana!
In the same pan on medium heat, saute garlic and onions and then add bay leaf. Add tomato paste and roast for about 3 minutes before adding the ground pork.
Season pork with salt and pepper and paprika powder and saute for about 5 minutes before adding the potatoes and carrots. Add a bit of water to help cook the vegetables.
Once vegetables are slightly cooked add in the raisins and peas and bell pepper. Cook for another 5 minutes or until all vegetables are tender.
Grill the 2 eggplants on top of the burner. Make sure all sides of the eggplant is burnt; this will take about 2 – 3 minutes of grilling. The skin will be burnt but the inside will be tender and cooked perfectly. Take the grilled eggplants and place them under running water. Start peeling off all the burnt skin and then place the skinned eggplant on a plate (It should still have its stem).
Using a fork, mash/flatten the cooked eggplant. Transfer to a bowl then add the cooked meat and beaten then mix well.
Heat your non-stick pan with oil on medium heat. Take a spoon and scoop about 2 tablespoons of the tortang mixture. Cook each side for about 5 minutes.
Serve with tomato ketchup and rice.
Servings 0