4 Philippine eggplants
l tablespoon minced garlic
l/4 cup diced onion
8 ounces ground pork
l medium potato, diced
l/4 cup diced red bell pepper
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
4 eggs 1/4 cup vegetable oil
Boil the eggplants for 6 to 7 minutes, or until tender. Remove the skins. Set aside and keep warm. Sauté the garlic, onion, ground pork, potato, and bell pepper until the vegetables are tender and the pork is thoroughly cooked. Season with salt and pepper, and keep warm. Separate the egg whites from the yolks; beat the egg whites until stiff. Mix in the yolks. Heat 1 tablespoon oil in a skillet over medium heat. Spoon 1/8 of the beaten egg mixture into the skillet, and let it cook until it forms a crusty bottom. Place an eggplant on top of the egg. Lightly spread the pulp and top with 1/4 of the pork-potato mixture. Add 1/8 of the beaten egg mixture to the skillet. Carefully turn over the omelet to cook the topside. Repeat with the remaining eggplants, pork-potato mixture, and eggs.
Salabat (Ginger Tea)
3 inches fresh ginger, thinly sliced
1 cup firmly packed brown sugar
Heat 4 1/2 to 5 cups water with the ginger and brown sugar just until it comes to a boil. Reduce the heat and simmer for 15 to 20 minutes. Add more water to weaken the tea. Strain and serve hot or cold.
Picture courtesy of Wikimedia Commons.