Eggplant Omelet with Ground Beef

I have several versions of this recipe but this time around I stuffed it with ground beef. The easiest recipe for “tortang talong” is the one where you just simply dip the roasted eggplant in beaten eggs before frying. This recipe is a little bit more involved since you need to prepare the filling ahead.

Make your filling by sautéing 2 minced garlic cloves and one small chopped onion in a bit of olive oil. Cook until onions have become translucent. Add about 1/4 lb of ground beef and cook until a bit browned. Add 1/4 cup diced green or red bell peppers and cook just until the vegetable has softened. Season to taste with salt and pepper. Remove from heat and allow the mixture to cool.

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First, you need to grill or broil your eggplants. You can do this on top of your stove if it is gas, or inside the oven or outside grill. The purpose is to soften the eggplant and to make it easy to peel off the skin. Wash and dry your eggplants. Then lay it on top of a grill mesh specifically made for stove top use. Let the skin blacken all over. When cool enough to handle peel of the skin. Then flatten the flesh using a fork creating an oval shape.

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Beat 3 eggs in a shallow rimmed plate wide enough to fit your eggplant. Season the eggs with salt and pepper. Then dip your eggplants making sure to coat both sides. Carefully add your ground beef mixture on top of the eggplant making sure not to spill the filling onto the sides. Gently spoon some of the egg mixture on top of the filling.

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Get a non-stick pan and heat 2-3 tablespoon of olive oil or any neutral oil until hot. Carefully slide in your eggplant. Slide into pan stuffed side up, when it’s brown on the bottom carefully flip it and continue cooking until brown and a bit crisp on the other side. We eat this for lunch or dinner with steamed rice and ketchup.

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