Eggplant and Keto friendly was the talk for the weekend when I went to San Francisco. My friends wanted me to show them how to make a Filipino dish called tortang talong (eggplant omelette). This dish can be eaten for breakfast, lunch, or dinner. I wanted to add something extra to my egg plant so I added ground pork (Giniling). Other ingredients you can add to the giniling are potatoes or tomatoes. Instead of ground pork, you can also make this with ground beef, shrimp, or crab meat. There really are no set measurements to this dish, as this is Filipino rustic cooking, just eyeball everything. I hope my video will give you an idea of how much ingredients to use.

For Keto friendly options- use coconut oil and grass fed ground beef.

I love eating this with a side of fresh steamed rice and banana ketchup.

I hope you enjoy this recipe and if you do remake this, please #ivyskitchen on social media and tag me on Instagram: Ivysfood or facebook.

Ingredients:

1 large Japanese egg plant

Eggs (I used 3)

Ground Pork

Chopped Onions

Minced Garlic

Salt & Pepper

Directions:

1. Grill your eggplant on all sides, on a gas stove top, until the skin turns black, and the eggplant is soft. If you don’t have a gas stove, you can broil your eggplant in the oven, turning it a few times, for about 15 minutes or so.
2. Let the eggplant cool down before peeling the skin. Once skin is peeled, flatten the eggplant using a fork.
3. Saute your onions and garlic. Once fragrant add your pork. Season your pork with salt and pepper. I like to fry my pork until it is nice and crispy. Discard excess oil and allow pork to cool down.
4. Crack your eggs in a bowl and beat. Season lightly with salt and pepper.
5. Dip eggplant in egg.
6. Heat up oil and gently slide your eggplant in the pan.
7. Add the pork mixture on the eggplant and pour the rest of the beaten egg on top of the pork mixture.
8. Flip eggplant using two spatulas to cook the other side. Your eggplant should be nice and golden brown.