Pork & Eggplant Omelette

By Gord Kahle
The Heritage Wine Bar


3 eggs
250g minced pork Recommendation: Pork by Plantagenet Pork
3 tablespoon soy sauce
2 tablespoon sweet soy sauce
1 tablespoon sesame oil
1 red chilli 
50g corn starch
2 shallots, finely diced
5 garlic cloves, minced
20 ginger, minced
3 Japanese eggplant
100g coriander
50g mint
20g fried shallot
10g bonito flakes
50g tobiko
100ml kewpie mayo


  1. Roast/blister eggplant over a burner.
  2. Peel eggplants, leaving the whole thing intact.
  3. In a hot pan, fry off pork with aromats (shallots, garlic, ginger, chilli, coriander stems). 
  4. Season with both of the soy sauces. 
  5. Pick mint and coriander and lay out on a baking sheet to dry in the oven. 
  6. Mix tobiko and mayo.
  7. Beat eggs, seasoning with sesame oil and soya sauce cornstach and a little of the meat cooking juices.
  8. In a clean non stick pan, spread eggplant across the whole pan.
  9. Spread minced pork mixture over the top and pour eggwash over the whole thing.
  10. Let sit in the pan over moderate to high heat to set the bottom.
  11. Flip omelette and transfer to the oven to continue cooking.
  12. Blitz dried herbs.
  13. Once cooked, let settle for a little while then flip out onto a cutting board or serving platter.
  14. Garnish with dried herbs, crisp shallots, tobiko mayo and the bonito flakes.