Food Break: The Tortang Talong

This is probably my favorite dish. I like lots of dishes but this one is my go-to viand, but we have our own recipe for it. Let me share to you this recipe we use. 

Disclaimer: We don't really measure ingredients at home, so pardon the lack of digits in this recipe:

(photo from marketmanila.com)

Ingredients:
egg plant (shorter ones are easier to manage)
egg (1 egg per eggplant)
flour (1/3 cup per egg plant)
ground pork (1/2 kg would be good for 3-4 eggplants)
pepper
salt
garlic

optional:
carrots, small dices or grated (these will sweeten the mix)
peas
potatoes. small dices (less than 1cm per side)

Procedure:
1. Grill the eggplant until the skin is blackened.
2. Remove the skin. It's thin, so be careful not to peel to the seeds.
3. Set aside the eggplant.
4. In a bowl, mix in all the other ingredients. You shouldn't be able to make balls from the mix. If you can, that means you put in too much flour. To remedy, add egg.
5. Use a wide frying pan and heat some oil. Stay on low heat.
6. Put 2 tablespoons of the meat mix onto the pan and shape it into an flat oval.
7. Quickly add the eggplant by flattening it onto the mix.
8. Add 2 more tablespoons of the egg mix and spread it generously over the meat and eggplant.
9. Increase the flame to a medium setting. Wait for the mix to brown. It takes about a minute or less.
10. Use two spatulas. Put one under the mix and the other on top to secure it. Carefully flip it. Be careful here because the whole thing can break if it's not yet properly cooked on one side.
11. Cook until the second side is brown.

The number of servings depends on the number of eggplants you use.  You have the option to use catsup here. (Personally, I don't use catsup.) Best served with hot rice. Enjoy!