- 1 lb ground pork
- 5-6 cloves garlic, minced
- 1 medium onion, minced
- 4 eggplants
- 4 large eggs
- salt to taste
- ground black pepper to taste
- vegetable oil
- Grill or broil eggplants, peel off the charred skin. Keep the crown and stem. Flatten the flesh and set aside.
- In a pan, put oil then stir fry the garlic, onion, ground pork till its cooked and tender.
- Season with salt and ground black pepper to taste.
- Remove from pan, transfer to a bowl and let it cool.
- Once the mixture has cooled down, add the beaten egg and mix well.
- Cook the omelet, in a heated pan put oil. Put the eggplant, scoop 3-4 tbsp of ground pork and egg mixture or more depending on the size of the eggplant and spread it on top. Cook for about 3 minutes. Carefully flip to the other side by holding the stem on one hand and a spatula on the other and cook for another 2-3 minutes.
- Drain the omelet in a paper towel
Source: My Style Recipes
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