dinner · dairy-free
Eggplant and pork tortang talong
A Filipino eggplant omelet: charred, flattened eggplants are topped with browned seasoned pork, covered in beaten egg, and pan-fried until set.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains egg.
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Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Prick the eggplants with a fork and broil them on a rimmed metal tray, turning, until the skins blister and the centers collapse, 12 to 18 minutes. Let them cool until easy to handle, peel them, and press each one flat with a fork.
-
2
Mince the garlic and slice the scallions. Warm half the oil in a skillet, cook the garlic briefly, then brown the pork, breaking it up, until it reaches 71°C (160°F). Mix in the scallions and half the salt.
-
3
Whisk the eggs with the remaining salt and divide them between two shallow dishes. Lay one flattened eggplant in each, spread the pork over the eggplants, and spoon the egg on top of the filling.
-
4
Heat the rest of the oil in the skillet. Slide in one omelet at a time, fry until the bottom is set, then flip with care and cook until no liquid egg remains.
