Chinese Eggplants are distinguished from other varieties by its color and size – usually dark lavender, long, and thin. They are sweeter and more tender than regular eggplants.
Their skin is generally left on since its thinner and more pleasant tasting, thus preserving its texture, taste, and shape.
This variety is abundant in Southeast Asia and can be found in a number of dishes – stir fried, stewed, fried, grilled, braised, baked! A simple, everyday meal of my childhood however is grilled, coated in egg, sometimes with but mostly without ground meat.
This recipe is usually a side dish, but the addition of ground beef makes it filling enough to be eaten as a main dish! For additional good fat, serve with a simple guac (avocado, salt, cilantro, and lime is all you need.)
Yields 3 servings of Keto Tortang Talong (Eggplant Omelette with Ground Beef)
- 4 tablespoons coconut oil, divided
- 3 pieces Chinese eggplant*
- 500 g ground beef
- 3 large eggs
- 1 stalk green onions, thinly sliced on bias
- 1 clove garlic, crushed
- 1 small plum tomato, diced and seeded
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 2 teaspoons salt
- 1/3 cup chopped cilantro
- 3 teaspoons crushed pork rinds
* Chinese Eggplants are readily available in Asian markets, lately I’ve seen some available in Whole Foods, and Wegmans.