Tortilla de berenjena y sardinas

Ingredientes

• 2 pieces Chinese eggplant
• 5.5 oz. canned sardines in tomato sauce
• 3 pieces egg
• 1 piece tomato (chopped)
• 1 piece onion (chopped)
• 5 cloves garlic (chopped)
• 1/2 cup green onion (chopped)
• 1/4 lemon (or 1 piece calamansi)
• 1/2 cup cooking oil
• Salt and ground black pepper to taste

Preparación

1. 1

   Prepare the sardine topping by heating oil in a pan. Sauté garlic, onion, and tomato until the last 2 ingredients softens. Add the canned sardines and a quarter of the sauce from the can. Cook for 2 minutes. Season with salt and ground black pepper. Squeeze a piece of calamansi or a quarter lemon and add some chopped green onions. Stir. Remove from the pan. Set aside.

2. 2

   Crack the eggs into bowl. Whisk until smooth and well-blended. Set aside.

3. 3

   Prepare the eggplant by grilling until it softens. Make sure to flip it once in a while until steam comes out from the cracks of the skin. Remove from the grill. Let It cool down. Peel the skin off.

4. 4

   Lay a piece of eggplant on a plate. Using a fork, flatten the eggplant by sliding the fork downwards.

5. 5

   Heat remaining oil in a clean pan.

6. 6

   While the oil is heating-up, dip a piece of eggplant into the whisked/beaten eggs. Lay it flat on the pan. Scoop a portion of the sautéed sardines and place over the eggplant. Top with chopped green onions. Pour some beaten egg over the toppings. Continue cooking until the bottom turns golden brown.

7. 7

   Gently flip the eggplant. Continue cooking until the bottom part is completely cooked. Remove from the pan and arrange on a serving plate. Make sure that the part with sardines is facing upwards.

8. 8

   Serve with rice or your favorite side dish. Share and enjoy!