Recently, I just had a craving on tortang talong or eggplant omelette. So, here's my simple recipe.
Yield: Good for 2
Ingredients:
1 large talong / eggplant (if you use smaller ones, no problemo)
1/8 cup ground pork (or beef, or chicken, or mushroom..anything!)
2 small tomatoes, chopped
1 medium-sized red onion, chopped
1/2 of small green bell pepper, chopped
4 cloves of garlic, minced
1 tbsp patis Salinas (fish sauce)
salt and pepper to taste
2 eggs, beaten
1/4 to 1/2 cup canola oil
As I always say on my recipes, you have the freedom to add or lessen the amount of ingredients according to your liking. One of the perks in cooking!
Procedure:
- Poke eggplant with fork.
- Broil / grill eggplant on your burner. Flip it when necessary. Use tongs.
- Place broiled eggplant on a deep dish/soup plate and pour water to cool it down. Set aside.
- Next, heat pan then add oil. Sweat onions first, then add garlic. Once you smell the garlic's aroma, add tomatoes. Let it cook while stirring, then add green bell pepper.
- Then add ground meat of your choice. For vegetarian option, you can opt for chopped mushrooms instead. ;)
- Once half cooked, add 1 tbsp fish sauce. If you're using a regular fish sauce that is pale in color, you might want to add another tablespoon. Then season with pepper.
- Let it simmer for 3-5 minutes under medium low heat.
- Peel skin of the eggplant. If it's still warm, let it soak in water while peeling. But if it has cooled down, drain water before peeling.
- Set aside cooked ground meat by leaving the oil in the pan. We'll be using it on frying the omelette.
- By using a fork, comb the eggplant from to bottom, refraining from pulling too much. You just want to flatten the eggplant.
- Beat two eggs.
- Reheat used pan with the excess oil.
- Fry flattened eggplant. Place cooked meat on top of the eggplant. Lower the heat. Then pour in egg mixture.
- Flip the eggplant omelette by using a large plate, or if you can toss it yourself, or with two spatulas.
- Serve while hot. Best eaten with ketchup and rice.
Here's the recipe video:
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