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Thursday, October 21, 2010

Tortang Talong with Giniling

Tortang Talong with Giniling is a more complicated but yummier version of eggplant omelette.

1/4 kilo ground pork
6 medium size eggplant, roasted, skins removed and flattened
1 medium onion, chopped
2 cloves garlic, crushed
4 tbsp cooking oil
3 eggs
4 tsp cornstarch
Salt & pepper to taste

In a pan, place over medium-high heat. Sauté garlic until golden brown. Add onion, sauté until translucent. Add ground pork. Sauté and stir occasionally until no longer pink. Salt and pepper to taste. Set aside.
On medium heat, put ¼ of a beaten egg in the pan and then put the flattened eggplant on top that is drenched in little cornstarch. Add the ground beef mixture on top, flatten so it will bind and pour another ¼ of a beaten egg.
After 2-3 mins, using a spatula on one hand and holding the end of the eggplant on the other hand, flip the eggplant. Fry for another 2-3 mins. Serve.

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