Get this recipe for Tortang Talong or Eggplant Omelette with ground pork for a hearty Filipino breakfast! Omit the pork and make it vegetarian!I love eggplants, although growing up, I was told that you do not get much nutrition from this veggie…ooopppss, I mean fruit. Yup, eggplant is botanically considered a fruit, a berry to be exact! Weird I know! Anyways, after doing some Googling, I believe that I may have been misinformed. There are a lot of health benefits you can get from eating this fiber-rich vegetable, I mean fruit. Still, true or not, it will not stop me from eating eggplants. I love it just for its unique taste. Tortang Talong (‘talong’ is eggplant in Filipino) is just one of the many ways I like having my eggplants. It is perfect for breakfast, but it is actually usually eaten with rice so it can also be lunch or dinner. Yup, Filipinos eat rice any time of the day. In this recipe, I used only one eggplant to make two large servings but it can also be used for 4 smaller (native) eggplants.
The first time I saw eggplants here in Germany I was like ‘WOW’! They are huge! They call them Aubergine here like in France but I pronounce slightly different. I guess I was used to the thin, long ones that we have in the Philippines. Though, I don’t think that the eggplants are locally grown here, most probably imported as it is too cold. I tried growing eggplants for the last two years but it was not so successful both times.
They would grow and have flowers but the fruits are stunted. Maybe I am doing something wrong but I am pretty sure growing eggplants in the Philippines does not require much effort. I see them grown like everywhere in the neighborhood where my parents live, in vacant lots or unused grounds or even in pots. But the persistent me do not give up easily so I got me another seedling from the nursery just recently. I placed it where it will get maximum sunlight…so I hope this time they will give me some nice fruits. Although, I would rather have the thin, long ones that are native to the Philippines. The ones from here look nice and big but they lack the sweetness you get from our own eggplants and this is not me being biased just stating a fact.
- 1 big eggplant (or 4 small ones)
- 3-5 Tablespoon oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 250 grams ground pork
- 4 eggs
- 1 teaspoon flour
- salt and pepper
- Bring a pot of water to boil. Poke small holes in the eggplant and boil for 5 minutes or until cooked. Remove from water and let it cool down a bit before peeling the skins.
- Cut it into two, lengthwise (stem included). (No need to cut if using small eggplants).Flatten the eggplants using a fork making sure that it is still intact and attached to the stem.
- Saute garlic and onion in a tablespoon of oil until limp. Add the ground pork and season with salt and pepper. Let it cook, stirring constantly, for 5 minutes or until all pieces are cooked. Remove from heat and set aside.
- Beat the eggs in a bowl then add the ground pork and flour to the beaten eggs.
- On a skillet or pan preferably non-stick), heat a tablespoon of oil over medium-low heat. Spoon a quarter of the mixture into the pan, spreading it into a circle enough to cover a piece of the eggplant. Lay the eggplant on top and arrange it that it spreads flat over the egg mixture. Let it cook for 2-3 minutes or until the bottom side is lightly browned. Carefully transfer it to a plate.
- Add some more oil to the pan if needed, then spoon another quarter of the mixture and spread like before. Now lay the same eggplant on top of the mixture with the top-side facing down to sandwich the eggplant with the egg mixture. Cook until lightly browned.
- Repeat this with the other half of the eggplant. If using 4 small eggplants, just do the same to yield 4 smaller omelets.