Tortang Talong Bowl

Instructions

1. Prepare the eggplants
   Grill the eggplants over an open flame or under a broiler until the skin is charred and the flesh is soft, about 8-10 minutes. Turn occasionally to ensure even cooking. Let cool slightly, then peel off the charred skin. Keep the stem intact to hold the eggplant together. Flatten each eggplant with a fork.
2. Cook the ground pork
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the minced garlic and chopped onions, sauté until fragrant and translucent, about 2 minutes. Add the ground pork and cook until browned, breaking it up into small pieces, about 5 minutes. Add the diced tomatoes and cook for another 2 minutes until softened.
3. Season the pork mixture
   Add 1 tablespoon of fish sauce and ground black pepper to the pork mixture. Stir well and cook for another minute. Transfer to a bowl and set aside, leaving about 2 tablespoons of the mixture in the pan.
4. Prepare the egg mixture
   In a bowl, beat the eggs well. Add the remaining 1 tablespoon of fish sauce and mix thoroughly.
5. Cook the eggplant omelette
   Heat the remaining oil in the same skillet over medium heat. Dip each flattened eggplant into the egg mixture, ensuring it's well coated. Place the eggplant in the skillet and pour some of the remaining egg mixture over it. Cook until the bottom is golden brown, about 3-4 minutes, then carefully flip and cook the other side for another 2-3 minutes. Repeat with the remaining eggplants.
6. Assemble the bowl
   Divide the cooked jasmine rice among four serving bowls. Place a tortang talong (eggplant omelette) on top of each rice portion. Spoon the reserved pork mixture over the eggplant.
7. Garnish and serve
   Sprinkle chopped green onions and cilantro over each bowl. Serve hot with additional fish sauce or a small dish of sliced tomatoes and onions on the side if desired.