TORTANG TALONG (Eggplant Omelet)

Ingredients:
2-3 Japanese eggplants (talon g)
1 cup ground pork, cooked and drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, chopped
1 medium-sized tomato, chopped
1 tablespoon soy sauce
4 eggs, beaten and lightly salted
salt and pepper to taste

Method:
Boil eggplants until tender. Remove from water, let cool. Remove and discard skin. Mash cooked eggplants and set aside.

In a skillet over medium heat, sauté garlic in oil until lightly browned. Add onion, tomato, cooked ground pork, soy sauce and a little salt and pepper. Simmer for 8-10 minutes until taste is well blended. Let cool a little.

Combine mashed eggplant and meat mixture with the beaten egg. In a non-stick skillet over medium heat, cook omelet mixture in a little oil until browned on both sides.

Serve with ketchup sauce if desired. Serves 4