30 minutes 2 portions
Marking the new edition of Marley Spoon recipe developer Yasmin Newman‘s classic cookbook, 7000 Islands: Cherished Recipes and Stories from the Philippines, comes a quick take on eggplant omelettes. Known as tortang talong, the eggplant is traditionally cooked over flames to infuse smoky flavour, but we’ve baked it for ease. Use the vinegar-garlic-chilli ‘sawsawan’ for dipping or drizzling, just as they do in the Philippines.
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1. Cook rice
Bring a small saucepan of water to the boil for the beans. Cut beans into 1cm pieces. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for 5 mins.
2. Grill eggplant
Preheat grill to high. Line an oven tray with foil. Halve eggplant lengthwise and prick with a fork. Put eggplant, skin-side up, and whole capsicum on tray. Grill, turning capsicum halfway, for 12-15 mins until vegetables are tender (see cooking tip). Cool slightly, then peel eggplant. Flatten eggplant with a fork. Discard capsicum seeds and finely chop.
3. Make dipping sauce
Meanwhile, crush or finely chop 1 garlic clove and bruise remaining garlic. Trim, then thinly slice spring onions. Thinly slice chilli, removing the seeds if less heat is desired. Finely chop red onion. Combine 1½ tbs white vinegar, 1 tsp sugar, half the chilli(see cooking tip) and bruised garlic in a bowl, season with salt.
4. Cook pork
Heat 1 tbs oil in a large frypan over medium heat. Cook crushed garlic, remaining chilli(see cooking tip), capsicum and red onion, stirring, for 4 mins or until soft. Increase heat to high, cook pork mince, breaking up lumps with a spoon, for 4 mins or until browned.
5. Dip eggplants
Add the oyster sauce and 2 tsp soy sauce to the pan, season with pepper and cook for 1-2 mins until well coated. Remove from the pan. Clean and dry the pan. Whisk 2 eggs in a shallow dish, season with salt and pepper. Heat 1 tbs oil in the pan over medium heat. Dip the eggplant in the egg to coat, then add to the cleaned pan.
6. Cook eggplant omelettes
Cook the eggplant for 2 mins each side or until golden. Meanwhile, add the beans to the pan of boiling water, boil for 2 mins or until tender. Drain and stir into the rice. Divide the rice mixture and eggplant omelettes among plates, then scatter with the pork mixture and spring onion. Serve the omelettes with the dipping sauce.
Ingredients + Supply List
What Marley Spoon Send
- spring onion
- garlic
- birds eye chilli
- green beans
- oyster sauce
- capsicum
- red onion
- jasmine rice
- free-range pork mince
- eggplant
What you’ll need
- neutral flavoured oil
- sugar
- egg
- soy sauce
- white vinegar
- sea salt
- pepper
- water
What you’ll use
- small saucepan with lid
- large frypan
- foil
- oven tray
Serving Time
30 – 40 minutes
Level
easy
Nutrition Per Serving
Calories 875kcal, Fat 39.5g, Proteins 46.1g,Carbs 77.4g
Allergens
Gluten, Shellfish, Egg and Soy. May contain traces of other allergens.
Recipe from Marley Spoon
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