Tortang Talong Recipe

Kids all over the world have always certain preference for meat over vegetables. But vegetables are nutritious and affordable so our Mom’s never ran out of ideas how to make vegetables more enticing for kids to enjoy. Tortang Talong or Eggplant omelette is one of those recipes you can make if you want kids to eat eggplant. Let’s face it, I was already teenager when I started to appreciate this vegetable “sans” the meat and egg added to it. There are different versions of making this recipe: some grill the eggplant first before peeling off the skin while others just simply boil them then remove skin. You can use any ground meat of your preference but I always find ground pork the best. You can also use some canned corned beef in making this recipe and this is a sure hit.

With lots of catsup, this is the best!

You can also try Stuffed Tomato or Rellenong Kamatis

Ingredients:

5 big eggplants (you need to count 1 eggplant per person)

*when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork

4 cloves of garlic crushed

1 onion minced

1 tomato chopped

6 to 7 eggs depending on the size

cooking oil

salt & pepper

Procedure:

Start by grilling your eggplant. You can grill it over charcoal or your oven. Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven. Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready. Put them in a basin with cold water to facilitate your task of taking of their skin. If they are well cook, taking off their skin is easy. Pat off dry with paper towel each eggplant to be sure they are dry. With the help of a fork flatten each eggplant to allow you to put your stuffing inside. This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato. This will be your stuffing. Beat the eggs as you would beat eggs in making omellette and let it stand ready. In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg. Heat a pan and put your cooking oil. Slide down the prepared eggplant on the frying pan and fry each side. They are cook one they turn golden brown on each side, about five to ten minutes. You can reheat some left over cooked eggplant omellette, just be sure they are properly kept. You can keep them for maximum of two days.