Eggplant is abundant in the Philippines and can be found in a number of other Filipino dishes. For this reason, it’s the most common variation of the torta (omelette-style dish) and a staple dish.
4 pc eggplant
2 cup water
1/2 tsp salt
2 pc egg, beaten
2 Tbsp oil
1 Tbsp garlic, crushed
2 Tbsp onion, red, sliced
2 Tbsp tomato, chopped
1/2 cup pork, ground
1 Pineapple Tidbits (115g), drained, reserve syrup
1/4 tsp salt
1/4 tsp pepper
1/2 cup oil, for frying
1. Boil eggplants in water with 1 tablespoon reserved pineapple syrup and salt until
cooked. Cut halfway lengthwise just to open the eggplant. Dip in beaten eggs. Set
aside. 2. Sauté garlic, onion, tomatoes, and ground pork until pork is cooked. Add Pineapple
Tidbits, remaining pineapple syrup, salt, and pepper to taste. Cook until slightly dry.
Remove from flame, and let it cool.
3. Drain eggplant from egg, then combine egg with meat mixture. Set aside.
4. Heat frying pan with oil over medium heat. Put eggplant into frying pan, then
immediately fill each with meat mixture. To prevent the torta from breaking apart, cook
one side until the egg mixture is set then turn once to cook the other side.