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 Omelette. The process of making this omelet though is a bit more different than the regular omelette we know. There’s grilling involved. By the way, Tortang Talong/strong> 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.
Ingredients
Method
- 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 stovetop.
- 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 the eggs with 1/2 cup of cream or milk. Season with salt and pepper. Place the peeled eggplant into the egg mixture. 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 or so. Place the chopped pork on top, then pour the egg mixture on top. Cook for another 2-3 minutes.
- Carefully flip the eggplant with a spatula to cook the other side for 2-3 minutes or so.
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!
