Pinoy Master Chef: Tortang Talong with Ground Pork

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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Prep time        Cook time         Total time</i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>10 mins            25 mins             35 mins</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  2 Chinese eggplants</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  3 eggs</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  6 to 8 ounces ground pork</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1 medium tomato, chopped</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  1 medium onion, chopped</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  2 cloves crushed garlic, minced</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  8 tablespoons cooking oil</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  ½ teaspoon salt</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>  ⅛ teaspoon ground black pepper</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Instructions</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1. Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2. Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3. Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer to a clean plate and set aside.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4. Heat remaining oil in a clean pan.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>5. While the oil is being heated, crack eggs and place in a bowl. Beat until smooth.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>6. Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>7. Gently slide the eggplant into the pan.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>8. While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>9. Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully cooked. Do the same step for the remaining eggplant.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>10. Transfer to a serving plate. Serve.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>11. Share and enjoy!</b></span></div>
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