Eggplant Torta

[Domestic Goddess]

Eggplant Torta

• 3 eggplants (use Japanese eggplants)
  
• 2 T vegetable oil
  
• 3 large eggs
  
• 1/4 kg ground lean beef or pork
  
• 1 medium potato, peeled and diced
  
• 1 medium carrot, peeled and diced
  
• 1 small bell pepper, cored, seeded and diced
  
• 1 small onion, minced
  
• 2 cloves of garlic, minced
  
• 1 T oil.
  

To prepare eggplant:

To make, first prick your eggplants all over with a fork and roast them over a charcoal fire or on top of your stove. Roast them until their skin is lightly charred. Remove the eggplants from the fire and cover immediately with a clean kitchen towel or a paper bag (this will help in peeling the skin). Let rest until the eggplants are cool. Peel the charred skin, leaving the stem ends intact. Slit the eggplant lengthwise and open it up a bit and mash it slightly so the eggplant is spread like a pancake on a plate.

To make filling:

Heat up a pan, add the oil. Sauté the garlic until golden brown, add the onion and let it cook until transparent. Add potatoes, stirfry for one minute and then add carrots. Add the bell pepper next and then the ground meat. Sauteed for 3-4 minutes, season with salt and pepper. Add half a cup of water to the pan and let it simmer until the water evaporates. Remove the mixture from the pan and let cool. When the mixture has cooled, mix in the eggs (lightly scrambled) and set aside.

To assemble the torta:

Take the flattened eggplant and put about 3-4 of the mixture on top and spread around evenly. Take the assembled eggplant and carefully put it in a hot non-stick pan (lightly oiled) and fry for several minutes. Flip it over and let the other side cook until it is nicely caramelized. Slide onto a plate and enjoy with steamed rice and soy sauce/vinegar dipping mixture.

Keywords: Side, Easy, Vegetables, Filipino

( RG1945 )