I had to drive a long way just to get these Japanese eggplants. See, I have been craving for tortang talong (eggplant omelette), but it doesn't seem right to make it with the
So when I saw these Japanese eggplants in the Oriental store, I grabbed a pack of 3. I figured I could finally have my omelette, and possibly an extra piece to grill (another one of my favorites!).
This recipe of eggplant omelette is easy to make and delicious. Dipped in (banana) catsup, it "hits the spot!"
What you need:
1 pound ground pork
1/2 green bell pepper
1/4 of a large Vidalia onion
5 cloves of garlic, minced
1 tablespoon soy sauce
salt and pepper, to taste
olive oil (for frying)
What to do:
Grill eggplants until skin is almost burnt and peeling off. Let cool on a rack. When it is cool enough to touch, remove skin. Flatten the grilled eggplant with a fork.
In a flat container, beat the eggs. Season with a bit of salt and pepper. Lay the flattened eggplant on top of the beaten eggs.
Meanwhile, heat about a teaspoon of olive oil in a wok. Saute garlic, onion and bell pepper. Add ground pork and cook till brown. Season with soy sauce. Set aside.
Heat a large flat pan over medium-high. Add about a tablespoon of olive oil. Remove eggplant from beaten eggs and place into hot oil. Put some of the ground pork mixture on top of the eggplant. Cook for about a minute or two, then turn over so the other side would be cooked. Remove from heat. Enjoy with hot rice and your favorite condiment.
|Yes, this is how your pan would look like too! ;-)|
Tips, Tricks and Tweaks:
1. Do not cut off the top of the eggplant. It is actually very useful in handling and transferring the eggplant!
2. Use a wide spatula to put the flattened eggplant into the pan.
3. Don't flatten the eggplant too much. You're making omelette - not baba ghanoush!
4. Eggplants tend to soak up a lot of oil so don't use a lot!