I love eggplant and this one of my favorite recipe for it…Tortang Talong with Giniling or Eggplant with Ground Pork Omelet. As an omelet, it does have egg on it’s ingredients to bind all the ingredients together. It is a simple dish but does require some time making it. You have to grill or broil the eggplant first then stir fry the ground pork till its cooked and tender and then back to frying them together with egg mixture. I know a lot of work huh? But it’s all worth it because it taste so good. My kiddo who is not a fan of eggplant does not even taste it when it is serve on his plate, a plus for moms who want their kids to eat their veggies!
This is the broiled eggplant, remove or peel off the charred skin but keep the crown and stem! Flatten the flesh of the eggplant and set aside.
Stir fry the garlic, onion and ground pork till it is cooked and tender. Add the ground black pepper and salt to taste. Transfer to a bowl and let it cool. Once, it is cool, add the beaten egg and mix well.
Now, you are ready to fry the omelet. In a pan, heat vegetable oil then add the flatten eggplant and scoop the egg and ground pork mixture on top of the eggplant and press down to bind them together. Cook for about 3 minutes. You can pour the hot oil on top of the omelet to cook the top portion or you can flip it to cook the other side for another 3 minutes.
Transfer to a plate, can be serve anytime of the day. I like it with steamed rice and catsup. Also good inside your pandesal or bread as a sandwich.
- 1 lb ground pork
- 5-6 cloves garlic, minced
- 1 medium onion, minced
- 4 eggplants
- 4 large eggs
- salt to taste
- ground black pepper to taste
- vegetable oil
- Grill or broil eggplants, peel off the charred skin. Keep the crown and stem. Flatten the flesh and set aside.
- In a pan, put oil then stir fry the garlic, onion, ground pork till its cooked and tender.
- Season with salt and ground black pepper to taste.
- Remove from pan, transfer to a bowl and let it cool.
- Once the mixture has cooled down, add the beaten egg and mix well.
- Cook the omelet, in a heated pan put oil. Put the eggplant, scoop 3-4 tbsp of ground pork and egg mixture or more depending on the size of the eggplant and spread it on top. Cook for about 3 minutes. Carefully flip to the other side by holding the stem on one hand and a spatula on the other and cook for another 2-3 minutes.
- Drain the omelet in a paper towel