Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, meaty eggplant omelette (tortang talong with giniling). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Meaty Eggplant Omelette (Tortang Talong with Giniling) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Meaty Eggplant Omelette (Tortang Talong with Giniling) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook meaty eggplant omelette (tortang talong with giniling) using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Meaty Eggplant Omelette (Tortang Talong with Giniling):
- Take 3 cloves (10 grams) Garlic
- Take 1 piece (30 grams) Onion
- Make ready 175 grams Ground Pork
- Make ready 2 pieces (200 grams) Eggplant
- Take 2 pieces Egg
- Get 1/2 cup Oil
- Take Iodized Salt
- Prepare Ground Black Pepper
Steps to make Meaty Eggplant Omelette (Tortang Talong with Giniling):
- Prepare the eggplant: Wash the eggplant in running water and dry. Get a fork and poke holes on the eggplant. Broil it in the oven until the skin turns brown and meat is soft. Peel off the skin (be careful as it very hot). Mash it a little bit using a fork until it flattens. Set aside. ©homebasedchef
- Cook the meat filling: Heat oil in the skillet or pan. Sauté the chopped garlic and red onion. Add in the ground pork and continue sautéing. Season with salt and pepper. Continue to cook until the pork turns light in color. Set aside.
- Prepare the egg mixture: Beat 1 egg in a bowl. Season with salt and pepper. Add in the eggplant and mix with the egg in a mashing motion. Make sure to spread the eggplant to make space for the ground pork. Add the cooked pork on top and mix in the egg.
- Fry the omelette: Heat oil in the skillet or pan. Hold the stem of the eggplant on one hand and hold the bowl/plate in the other hand. Slide the eggplant mixture into the pan carefully to maintain its form. Fry the omelette thoroughly on both sides.
- Repeat steps #3 and 4 for the remaining eggplant.
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