Pork, Potato and Eggplant Omelette (Tortang Talong)
This is similar to the previous recipe called Pork and Potato Eggplant so you basically will need the same ingredients, except you would need some Lebanese Eggplant.
What you need to do:
Saute the garlic in oil. Add the onions. When the onions are transparent, add the tomatoes and continue cooking. Add the minced pork and stir fry until pork is cooked. Add the diced potatoes and the salt, and continue stir frying until the potatoes are cooked and tender. You can test this by using your cooking spoon to split one piece in two, or by pressing the back of your spoon on a potato. Turn off the heat and set aside.
Wash your eggplants and pat dry. You can either grill or roast them in the oven but this is how I do mine: Using a knife, I poked holes all over the eggplant. I turned on the stove top and lay my eggplants on top of the fire (2 at a time). Carefully turn them around with a thong when the skin turns black and let another part cook on the fire. The eggplants are ready when the whole eggplant (except the part where the stem comes out) is tender and the skin looks burnt. Let cool for a while. Very carefully peel off the skin. I actually did this under thinly running tap as it helps wash off the skin as well. Drain.
In a bowl, whisk 2 eggs. Measure one cup of your cooked pork mixture and place in your beaten eggs, stirring to allow the eggs to cover the mixture. Gently pour a little of this egg and pork mixture onto a shallow pan with a bit of oil. Open up the body of one eggplant and spread apart on top of the cooking egg mixture, making sure the stem part is outside the omelette. Pour the rest of the egg/pork mixture on top of the eggplant and fry for 3-4 minutes. Turn over (this takes practise, I used 2 spatulas — it’s okay if it breaks apart!) and cook the other side for 3 minutes as well. Cook the rest doing the same thing, with 2 eggs at a time, until everything is cooked.
Serve with rice and dipping sauce of choice.