Life In LC

Tortang Talong – Eggplant and Pork Omelet

in Firehose/Headline Feed/Latest/Rotator/Seasoned At Sea by

52 weeks of cooking – Filipino

In Southeast Asia it’s normal to have a maid and it’s even more normal to have that maid live in your home.

When my family first moved to Singapore my mom didn’t want to have a maid. The whole idea of having someone else live in your home doing the job my mom usually does as a housewife was unusual. After three years my mom finally gave in, she’d gotten more of a social life and became busier, plus she’d gotten use to the idea and met many lovely maids who worked for her friends. One of her friends was moving away and her maid was looking for a new job, it was perfect timing and a good fit. So we got our maid Anna.

Anna was from the Philippines and shared many Filipino dishes with our family. My favorite was tortang talong, roasted eggplant and ground pork omelet that she’d serve us for lunch on the weekends. It is a very simple and relatively quick to make dish once you have the eggplant roasted, just a matter of cooking up some meat and adding eggs. I like this served as a main dish with some rice on the side but you could cut the eggplant into quarters making smaller potions and serve it as a side dish, it also works well without the pork.

 






Tortang Talong – Eggplant and Pork Omelet

 

Ingredients

  • 1 large eggplant
  • 1 shallot or onion
  • 1/2 lb ground pork
  • 1 tbsp. oyster sauce or soy sauce
  • 4 eggs
  • salt and pepper
  • oil for cooking

Directions

  1. Cut the eggplant in half lengthwise leaving the stem end on, place cut side down on a baking tray, prick the skin and roast at 375F for about 45 minutes until tender. Broil the eggplant for a few minutes until the skin blister and blackens, let cool and peel off the skin.
  2. Mince the shallot and sauté for a minute until softened, add the ground pork breaking it up with a spatula, cook until golden brown, stir in the oyster sauce and remove from the pan.
  3. Cut the eggplant flesh into a few segments, not going through the stem end and flatten the eggplant in the hot pan, use the back of a fork to make it lay flat. Season with salt and cook for 1 minutes on each side to get a little caramelization.
  4. In a separate bowl scramble two eggs, season with salt and pepper. Sprinkle half of the pork mixture over the eggplant and gently pour in the scrambled eggs, use a spatula to nudge the egg in between the eggplant and pork. Clean up the edges of the pan and scrape the egg mixture in close to the eggplant.
  5. Turn the heat to medium low and put a lid on the pan to help cook more evenly. Flipping it over and keeping its shape can be tricky, loosen the mixture and slide onto a plate, invert the omelet back into the pan and finish cooking for about a minute.
  6. Serve with rice, more oyster sauce and chili sauce.

For more click to continue on to http://www.seasonedatsea.com

Latest from Firehose

Pho

52 weeks of cooking – Stocks and Broths There are two parts

Yeasted Blini

52 weeks of baking – The Roaring 20’s I’m a bit of
Go to Top