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Smoky Eggplant Cake With Pork Meatball, Monterey Jack, and Micro-Sprouts (Tortang)



– 2 pieces eggplant – 2 tablespoons olive oil – 1 tablespoon minced garlic – 2 tablespoons minced onion – 2 pieces whole tomatoes, cubed – 50 grams ground pork – 1 egg, scrambled – 100 grams Real California Monterey Jack cheese – salt and pepper to taste – chopped parsley and whole sprigs of thyme for garnish – grated Real California Monterey Jack cheese for garnish Find real california milk products near you
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Broil eggplants and peel off scorched skin. Shred the broiled eggplant. Sauté onions and garlic in hot oil. Add tomatoes and ground pork, and cook for another 2 minutes before adding the shredded eggplants. Season with salt and pepper to taste, and set aside. With a ring molder, layer the scrambled egg with the cheese and fill the rest with the ground pork and eggplant mixture. Add the rest of the egg on top. Layer as desired.

Transfer to a baking pan. Bake in a preheated 200°C oven for 5 minutes before serving. Rest, then garnish with parsley, thyme, and cheese. Serve.

Makes 4 Servings

Recipe Courtesy of Chef Sau Del Rosario

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