Stuffed Tortang Talong
Eggplant Omelet with Ground Pork

This recipe requires pre-roasted asian eggplant. It is best when it is done over a gas burner such as a gas grill so that the skin is charred by the inside is not yet mushy.

Ingredients:

• 4-5 Eggplants, roasted, stem intact, skin removed and mashed flat
• 3 cloves Garlic, minced
• 1 medium Onion
• 1 cup Red or Green(or both) bell peppers
• 1 medium tomato, sliced
• 1 pound Ground Pork
• 3 tablespoons Soy Sauce
• 2 tablespoons kalamansi juice
• 2 tablespoons all-purpose flour
• 5 pieces large eggs
• Salt and pepper to taste
• Cooking Oil

Preparation:

• Marinade in:
  • 3 tablespoons Soy Sauce
  • 2 tablespoons kalamansi Juice
• Remove the skin from the Eggplants and mash flat. Set aside.
• Saute:
  • Garlic, onion and bell peppers and tomato.
  • Add the meat and cook until oil is coming out of the meat, about 6 to 10 minutes.
• Add the all-purpose flour, cook for 2 minutes and season with salt and pepper.
• Remove from heat and let cool.
• Beat the eggs, and season with salt and pepper.
• Add the cooled sauteed ground meat.
• Heat oil on in large pan.
• Slowly place the eggplant with the mashed portion flat and tight to the pan. If you go fast, you will need a non-stick pan.
• Spoon 3-4 tablespoons egg/meat mixture on top of the eggplant and press down to join the items.
• Cook for 2-3 minutes.
• To flip, hold the stem with one hand and with the spatula on the other, turn the eggplant carefully with one motion, and press down.
• Cook for another 2-3 minutes.
• Turn the omelet over onto a serving plate.
• Many Filipinos eat this with the condiment of banana ketchup, but it is a matter of taste not part of the recipe.

Serve hot. Share and Enjoy!