- 250 g. (1/2 lb) of ground lean pork
- 1 tbsp. of finely minced garlic
- 1/2 c. of finely chopped onions
- 3/4 c. of coarsely chopped tomatoes
- 1 bell pepper, finely chopped
- 4 eggs, beaten
- 1 tbsp. flour
- salt and pepper to taste
- 4-5 eggplants
- 1/4 - 1/2 c. cooking oil
The Philippines is an island nation full of rich, exotic culture. Part of any culture is its food, and the people of this little wonderland have created some amazing regional dishes. One such dish is the Tortang Talong or eggplant omelet. Despite the name, it is not what Americans would consider an omelet, instead it is a stuffed eggplant. The most traditional Tortang Talong (eggplant omelet) recipe follows:
Mix together the first eight ingredients.
Cook the eggplants, in whichever way you prefer, until soft but not mushy.
Peel, leaving the stems intact.
Using a fork, flatten the eggplant.
Divide the pork mixture into equal portions and place on the eggplants, making sure it is packed.
Heat a skillet or wok with about two tablespoons of cooking oil until smoking. Carefully slide one stuffed eggplant onto the hot oil.
Cook over medium-high heat, about 5-7 minutes on each side or until golden brown.
Add fresh oil for each eggplant.
*This recipe is traditionally served with catsup, an Eastern sauce that pre-dates ketchup.