March 25, 2020
Tortang Cubana Talong


Makes 2 servings
Preparation and cooking time: 30 minutes

Arroz ala Cubana:
280 grams ground pork
1 tbsp garlic, minced
2 tbsp white onions, chopped
1 pc bay leaf
1 tbsp tomato paste
½ tbsp smoked paprika powder
1/4 cup potatoes, diced and peeled
1/4 cup carrots, diced and peeled
1/8 cup red bell peppers, small diced
1/8 cup peas
1 tsp raisins
salt and pepper to taste
1 tbsp oil

Tortang Talong:
½ cup cooked arroz ala cubana
4 whole eggs
2 pcs medium eggplants
salt and pepper to taste
cooking oil

Arroz ala Cubana:
1. 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.
2.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.
3. 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.

Tortang Talong:
1. 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.
2. 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, use the stem as a handle to keep the eggplant in place.
3. Take about 2 ½ tbsp of cooked meat and spoon it on top of the mashed eggplant. Take another plate and repeat the process with the other eggplant.
4. Crack all your eggs and whisk. Prep your cooking station by placing the bowl of beaten eggs and plate with the mashed eggplant and meat beside the burner for easy building/ prep.
5. Heat your non-stick pan with oil on medium heat. Take a ladle and scoop a bit of the beaten egg and pour it in the pan. Before the egg cooks all the way through slide the mashed eggplant with meat on the pan.
6. Scoop another ladle of beaten eggs and pour on the pan to cover the mashed eggplant with meat. Cover the pan so the heat cooks the egg and makes it firm enough to flip. Cook each side for about 5 minutes.
7. Serve with tomato ketchup and rice.