I seldom cook meatless tortang talong (aubergine or eggplant frittata) for the reason that I might be the only one to eat it. And yes, I do cook it for myself to enjoy (and others like adobong atay, burong mustasa and nilagang talong) while preparing another dish for the rest of my family. Back home, our torta is always meatless – just the aubergine and the egg and their glorious taste. (Adobong atay – chicken or pork liver cooked in vinegar and spices, burong mustasa – fermented or just simply salted mustard leaves, nilagang talong – boiled aubergine.)
1 tomato, diced
1 egg, whisked
1 cup of left-over pork adobo, diced (or minced pork)
salt & pepper
Roast the aubergine over gas flame. In the meantime, stir-fry the meat for about 2 minutes and set aside. Then, peel off the aubergine’s charred skin and flatten its flesh with fork. Mix in the egg, 1/2 cup of the diced meat, salt and pepper, with the stem as the handle.
Fry the aubergine over low to medium heat (with little cooking oil as possible). Carefully place the tomatoes and the rest of the meat on top of the aubergine. Fry until the bottom is set and a little brownish depending on how you want them done and then invert the frittata to cook the top. Repeat the procedure with as many talong as you want. Serve with ketsup.
No clever arrangement of bad eggs ever made a good omelet. – C.S. Lewis (British Scholar and Novelist. 1898-1963)