Eggplant Omelette (Filipino Tortang Talong)
Eggplant omelette (Filipino tortang talong) brings together the smokey, sweet taste of grilled eggplant and the homey flavour of ground pork omelette.
Servings: 3 omelettes
Calories: 291kcal
Ingredients
- 1 pc Globe or Italian eggplant (about 1 lb/450 g) sliced into 3 pieces lengthwise (see notes)
- 2 tbsp olive oil
- 3 cloves garlic minced
- ⅛ cup chopped shallots
- ½ lbs ground pork
- ¼ cup chopped red bell pepper
- ⅛ tsp Old Bay seasoning optional
- Salt and pepper to taste
- 3 pcs large eggs
- Canola or vegetable oil for cooking
Instructions
- Take each eggplant slice and drizzle with olive oil on both sides. Grill (we use a stovetop grill) until soft, mushy and translucent in several places (about 10-15 minutes on each side). Don't worry about having pretty grill marks - you'll see why later.
- While the eggplants are grilling, cook your pork. Using a medium-sized skillet on medium heat, sauté 3 cloves of garlic and ⅛ cup chopped shallots in about a tablespoon of canola oil until the garlic turns brown (not burnt) and the shallots transparent.
- Add ½ pounds ground pork. Stir and let it brown (about 5-7 minutes) before adding the ¼ cup chopped red bell pepper. Stir for another 2 minutes to allow the flavours to incorporate. Add ⅛ teaspoon Old Bay seasoning, if using, and salt and pepper to taste.
- Switch to low heat and let the pork mixture simmer for another 2 minutes. Remove from heat and equally divide into 3 portions. Set aside.
- Let's go back to the eggplants. Once they are properly grilled and allowed to cool so they're not too hot to handle, peel the remaining skin off the edges (if they don't easily come off, you need to grill them some more).
- In a small bowl, beat 1 egg. Put a slice of peeled eggplant into the same bowl and mash with a fork until it's completely flattened and squishy. Add a portion of ground pork and mix to incorporate with the egg and eggplant completely.
- Carefully slide off the eggplant from the bowl into a skillet with about 2 tablespoons of canola oil on medium heat and cook until it's golden brown (about 2 minutes) before flipping and cooking for another 2 minutes. Repeat for the rest of your eggplants.
Video
Notes
When slicing the eggplant, slice off the two outer ends so you don't end up with two slices covered in skin.
Nutrition
Calories: 291kcal | Carbohydrates: 1g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 45mg | Potassium: 255mg | Vitamin A: 390IU | Vitamin C: 17.3mg | Calcium: 16mg | Iron: 0.7mg