Stuffed aubergine omelette

[tinker]

Aubergine - that's how eggplants are called in UK. Sounds quite posh isn't it. The 'stuffing' is just your usual sauteed minced pork flavoured with soy sauce. I halve it to put one part with the aubergine while the other cooked with the sliced runner beans or French beans.

Stuffed Aubergine Omelette

1 large aubergine
half of Ginisang Giniling
3 eggs
1 Tbsp oil
salt and pepper
Beat eggs and season with salt and pepper to taste.
Grill aubergine on coals/stove/cooker or oven (230C) for about 20-30 minutes or until the aubergine is cooked. You can tell this when the skin is 'papery' and easily peels off.
Peel off skin and mash the aubergine in a slightly deep plate. Add the sauteed minced pork and beaten eggs.
Heat oil in a frying pan (preferably non-stick). Slide the aubergine mixture in the pan.
Fry in medium to low heat until it is almost set. Carefully, flip the omelette and fry the other side until completely cooked.
OR
Put the aubergine mixture in a heat proof plate and bake in 350F/180C oven for about 30 minutes or until cooked and well set.