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1.
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In a non-stick skillet, brown the ground pork in 2 tbsp.
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of oil on high heat.
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Season with salt and pepper.
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Set aside.
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2.
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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.
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Youre looking for some charring on the skin, but be careful not to burn it.
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Set aside.
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When its cool enough to handle, peel off the charred skin.
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4.
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Heat the skillet on medium while preparing the torta.
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5.
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Beat the eggs and season with salt and pepper.
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Add the eggplant to the eggs and gently smash both sides with a fork.
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Transfer eggplant to skillet.
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Scoop a good amount of browned ground pork on top of the eggplant and distribute evenly.
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Add a little egg mix over the meat to hold it together.
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Cook for 2 minutes or until golden brown.
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6.
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Flip the meat filled side and cook for another 2-3 minutes.
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*Note: You may cook two or all three eggplants at a time as can fit in the skillet youre using.
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Thats it!
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Serve with rice and a sauce mix of vinegar, soy sauce, cracked peppercorns, and garlic.
