This recipe is one of my favourites. I can eat this everyday and I love eating this as a 'left over' with fried rice and banana catsup for breakfast the following day. Pretty simple to make and ingredients are all within reach although, I must say, it involves three steps of cooking: grilling/ boiling, sauteing, and deep frying.
Here's what you need:
- Medium-sized eggplants (number depends on how many 'torta' you want to make but for 1/4 kilo of ground pork you'd be needing 2-4 medium-sized eggplants)
- 1/4 kilo ground pork
- 2-3 cloves of medium sized garlic, crushed
- One medium onion, diced
- One tomato, diced
- 2 medium eggs, beaten
- Cooking oil for sauteing, 1-2 teaspoons soy sauce, salt & ground pepper to taste
Here's how:
- Grill the eggplant until the skin detaches from its meat. Carefully peel the skin so as to leave the meat. (You can also boil the eggplants if you don't have time and means to grill them but of course grilled tastes better.) Set aside.
- In a frying pan, saute onion, garlic, and tomato. (Put onion first before garlic because garlic burns faster than onion)
- Add ground pork and saute until the meat is cooked. Season with soy sauce, salt & pepper to taste. Set aside to cool.
- In a clean frying pan, heat the oil for deep frying while preparing the next step.
- In a bowl, beat the eggs and add in the sauteed ground pork (make sure the sauteed ground pork is cool enough so as not to 'cook' the beaten eggs.
- Press the grilled eggplant with the back of a fork to flatten it and top with the ground pork & beaten egg mixture.
- Deep fry the eggplant with ground pork mixture. Make sure the top with the ground pork is cooked well by flipping it (face down).
- Once cooked, place on a kitchen towel to remove excess oil before serving.
- Serve with banana catsup. (I like mine toasted!)
Enjoy!
