[Samal Island, Davao Gulf, Philippines; 07°11.85' N / 125°42.63'E]

While out touring Samal Island on our little Honda XRM 125 motorbike as a way to relieve the boatyard blues, we stopped one day at a restaurant in the market town of Babak called the Tambayan.    Having had Tortang Tulong Glenda, Philip wanted Tortang Tulong this for his lunch.  Ooo la la, it was delicious and his comments was, "If I could always get food that tasted this good, I would become a vegetarian".  About a week later, he tried his hand at it.  BTW, the dish on the right is Kinilaw which is similar to poisson cru...but Filipino of course.

Philip's version...

6 Japanese style eggplant

2 red onions, chopped

3-4 small sweet red peppers, chopped

1 clove garlic, minced

3 fresh eggs, medium

olive oil

canola oil

optional: mozzarella cheese, chopped

Saute onion, pepper and garlic in olive oil.

Beat eggs with a fork.

Wash eggplant.  Lay on a hot barbecue grill and turn to blister.  About 3 minutes per "side". 

Slit eggplant lengthwise, retaining stem.  Flatten eggplant with skin side down.  Heat up a frying pan with canola oil.  Place slit, flattened eggplant in pan, skin side down    Cover with egg mixture, sprinkle with vegetable mixture.  Add mozzarella cheese.  Cook on high heat to brown eggs.