Eggplant Torta

1. In a non-stick skillet, brown the ground pork in 2 tbsp. of oil on high heat. Season with salt and pepper. Set aside.

2. Grill the eggplants on a gas or charcoal grill or on the stove top for about 5-7 minutes on each side or until the eggplants are soft when poked. You’re looking for some charring on the skin, but be careful not to burn it. Set aside. When it’s cool enough to handle, peel off the charred skin.

4. Heat the skillet on medium while preparing the torta.

5. Beat the eggs and season with salt and pepper. Add the eggplant to the eggs and gently smash both sides with a fork. Transfer eggplant to skillet.

Scoop a good amount of browned ground pork on top of the eggplant and distribute evenly. Add a little egg mix over the meat to hold it together. Cook for 2 minutes or until golden brown.

6. Flip the meat filled side and cook for another 2-3 minutes.

*Note: You may cook two or all three eggplants at a time as can fit in the skillet you’re using.

That’s it! Serve with rice and a sauce mix of vinegar, soy sauce, cracked peppercorns, and garlic.