Name: Filipino eggplant omelet with pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 6 oz Chinese or Japanese eggplant, whole; 105 g 93% lean ground pork; 2 large eggs, beaten; 2 cloves garlic, minced; 1/4 medium yellow onion, finely diced; 1 tsp canola oil; 1 1/2 tsp low-sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp distilled white vinegar

Instructions

Prep 20 min · Cook 25 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
Place the whole eggplant directly over a medium-high gas flame on the stove or under a broiler. Turn occasionally with tongs until the skin is blackened and the flesh is very soft. Set aside to cool. Done when flesh is soft.
Heat half the oil in an 8-inch nonstick skillet over medium-high heat. Add the onion and garlic, cooking until soft. Add the ground pork, soy sauce, and half the black pepper. Cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer the pork mixture to a bowl. Done when meat is browned, 160°F.
Peel away the charred skin from the cooled eggplant, leaving the stem attached. Place the eggplant on a flat plate and flatten it gently with a fork into a wide fan shape.
Whisk the eggs, salt, and remaining pepper into the bowl with the cooked pork. Heat the remaining oil in the 8-inch skillet over medium heat. Pour in the egg and pork mixture. Lay the eggplant on top, pressing down gently so the egg flows around it. Cook until the bottom is set and golden, about 3 minutes. Carefully flip the omelet and cook for 2 more minutes until the eggs are fully set. Done when eggs are set, 165°F.
Fluff the rice with a fork. Plate the omelet next to the rice and serve with the vinegar on the side for dipping.

Nutrition

Ingredients

Instructions

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