Tortang Talong (Eggplant Omelet) w/ Ground Pork

As promised here is the Procedure and Ingredients of the Eggplant Omelet w/ Ground Pork.

Ingredients

• 2 Talong/Eggplant (large)
• 2 Eggs (large)
• 6-8 tbsp of Cornstarch (i prefer cornstarch so it gives our torta a good crunch) 
• Ground Pork (optional)
• 1 Green Bell Pepper (optional - diced)
• 1 Red Bell Pepper (optional - diced)
• 1 Small Tomato (optional - diced)
• 1 Onion (optional - diced)
• 1 clove of Garlic (optional - minced)
• Salt and Pepper to taste

Procedure

• Eggplant Procedure
• There are two ways to cook the Eggplant (Grilled and Boiled, of course i prefer the grilled one because it gives out extra flavor)
• Grilled
• Grill the Eggplant until all of the skin turns black and you can see they start to peel off
• Let them cool
• Remove the burnt skins, set aside
• Boiled
• Boil the eggplant until cooked
• Let them cool
• Remove the Skin, set aside
• Gently Mash the Eggplant until it gets flatten and look out for its thickness (about 1/2 cm) do not over mash.
•     Ground Pork Procedure
  
  • saute Garlic and Onion
  • add tomato cook for 2mins
  • add the ground pork, cook for 3-5 mins
  • add the bell peppers
  • cook for another 2mins
  • salt and pepper to taste
  • Set aside
• Egg Procedure
• Beat the eggs in one container and put in salt and pepper
• In a large plate put the cornstarch
• Soak the eggplant on the egg mixture
•  Now drench the bottom part on the cornstarch while put the ground pork on the top part and just sprinkle it with a little corn starch
• Fry for about 4-6 mins or until it turns brown and crispy.

*NOTE: Best eaten with Ketchup. Enjoy! :D