By the way, now that I remember, in the Caribbean the Eggplant is referred to as Melongene or Garden Egg, in the Philippines it is Talong.

I thought I knew everything about Eggplants! How wrong I was.
My thanks to the people of the Philippines for this wonderful recipe.

It is such a great thrill to learn new things.
I look forward to new experiences!

We went to the store, picked up the right eggplants, eggs, dill and lemon.

Then started to work on the creating the recipe for Torta Na Talong from scratch.

Every step along the way, I had to take at least 20 photos for each motion. Sometimes it could be very tiring, both for me as the photographer and the individuals doing the work.

The next step was to select the best images to upload and enhance for better viewing.
Maybe you will find some time to create this wonderful new dish and enjoy it as much as I did.

In website, there is a booklet titled, Imam Bayaldi.
The recipe is a step-by-step, photo display of instructions.

The attached photo depicts the presentation of Torta Na Talong.

However, should you wish to create this dish, the first thing is to place the eggplant on the grill of the stove until partially heated.


By holding the eggplant by the stem, you remove the skin.

 The skin is quite hot so you need a bowl of water to cool your fingers each time you peel off some skin.

Flatten the eggplant pulp to approximately quarter of an inch thick.

You then beat an egg and the juice of half a lemon.

Read my book the Lemon tree If You Need A Good Laugh.

I suggest that you take a quick bathroom break before you read this hilarious comedy. 

Brush this mix on the top and bottom of the eggplant.

Heat some Extra Virgin Olive Oil in a frying pan and fry the eggplant until golden in colour.

Add salt and black pepper to taste.


Garnish with a few sprigs of parsley.

This is one of the many ways you may cook eggplant.

The dish is called Torta Na Talong.

I spent a considerable amount of time to understand each country  its own culture, way of talking, and the most importantly, different eating habits and dishes.

ANALYN SARMIENTO Help me in many recipes also translated my biography in Pilipino

In my book Imam Bayaldi, there is also another method of cooking which is favoured in the Middle East.

Should you have a chance to create it, I hope you enjoy it.

As I was researching the website for an article I intended to write about my native land Greece in site (FlyerMall Tubes Section), I came across an area within Greece called Meteora.

Since my childhood, I have always been fascinated with this area .  
However, I have never visited it.   I hope one day to eventually visit the area.   

While viewing the documentaries,  I came across a video of a Monk at the Monastery demonstrating how to cook certain regional dishes.  One of which was a Pumpkin or Zucchini Pie.  

In one area of his demonstration he portrayed the art of wrapping Fried Eggplant around  Kefalotiri Cheese.

The whole video is fascinating, therefore, I have included the entire link for you to view the Meteora area and the cooking sessions.

Spyros Peter Goudas


Please Note: Salt is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient salt, in the following recipes

By the way, at the beginning of 2014 Spyros Peter Goudas gave a speech at the Caregivers Association of Canada, the word Torta Na Talong were mentioned in his speech.

Click here to see the whole speech.