Tortang Talong W/ Leftover Lemon-Pork
[2011 ARCHIVES] An oldie but a goodie. The time in 2011 when I made a Filipino dish called Tortang Talong which in translation is an Eggplant Omelet. The process of making this omelet though is a bit more different than the regular omelet we know. There’s grilling involved. By the way, this eggplant omelet is served best with rice. A typical hefty Filipino breakfast to start your day.
Also, you can make this without the meat component. I had leftover lemon-pork cutlets that I decided to chopped up and it sure turned out even more filling and delish. Well, let’s get to it so you’ll see.
Tortang Talong W/ Leftover Lemon-Pork
Ingredients
- 1 large eggplant
- 1 egg beaten
- 1/2 cup cream or milk
- salt & pepper to taste
- chopped leftover pork (or whatever leftover meat you’ve got)
- 2 tbsp oil
- 1 ziploc bag
Instructions
- Chop up leftover pork(or whatever leftover meat you have) then set aside.
- Grill each side of the eggplant, 3-5 minutes each. Use outdoor grill or your storvetop.
- Put the grilled eggplant in a ziploc bag, close it tight and leave it there 10 to 15 minutes or so. Longer if you could wait that long. The steam from the heat will loosen up the skin. When ready, just gently peel the skin off. It might still be hot so just be careful.
- Beat 1 egg with 1/2 cup of cream or milk. Season with salt and pepper. Place the peeled eggplant into the egg. Carefully flatten the eggplant with a fork. Coat both sides of the eggplant with the egg mixture. In a nonstick skillet, heat up a little bit of oil. Transfer the eggplant in to the skillet. Cook the bottom for about 5 minutes. Place the chopped pork on top, then most of the egg mixture on top.
- If you could flip the eggplant with a spatula without breaking it then go for it then cook that side for another 5 minutes. But if you can’t, don’t panic. Just turn the oven on to 365°, wait a couple of minutes then stick the pan inside the oven to finish cooking the eggplant for 6-8 minutes or so. This will continue cooking the top of the tortang talong. Make sure you use a potholder when you take the skillet out of the oven.
There you go, tortang talong with leftover lemon pork. Like I said in the beginning, you can skip the leftover meat and just make plain tortang talong of course but if you’ve got some leftover meat in the fridge that needs to be consumed, might as well!
