Ingredients
- 1 large eggplant
- 1 shallot or onion
- 1/2 lb ground pork
- 1 tbsp. oyster sauce or soy sauce
- 4 eggs
- salt and pepper
- oil for cooking
Directions
- Cut the eggplant in half lengthwise leaving the stem end on, place cut side down on a baking tray, prick the skin and roast at 375F for about 45 minutes until tender. Broil the eggplant for a few minutes until the skin blister and blackens, let cool and peel off the skin.
- Mince the shallot and sauté for a minute until softened, add the ground pork breaking it up with a spatula, cook until golden brown, stir in the oyster sauce and remove from the pan.
- Cut the eggplant flesh into a few segments, not going through the stem end and flatten the eggplant in the hot pan, use the back of a fork to make it lay flat. Season with salt and cook for 1 minutes on each side to get a little caramelization.
- In a separate bowl scramble two eggs, season with salt and pepper. Sprinkle half of the pork mixture over the eggplant and gently pour in the scrambled eggs, use a spatula to nudge the egg in between the eggplant and pork. Clean up the edges of the pan and scrape the egg mixture in close to the eggplant.
- Turn the heat to medium low and put a lid on the pan to help cook more evenly. Flipping it over and keeping its shape can be tricky, loosen the mixture and slide onto a plate, invert the omelet back into the pan and finish cooking for about a minute.
- Serve with rice, more oyster sauce and chili sauce.