Probably one of the most private things in the world is an egg before it is broken.― M.F.K. Fisher
This easy eggplant omelette recipe originates from the Philippines. It’s unique because instead of cutting up the eggplant and mixing it with the eggs, you essentially cook the eggplant with the stalk while making the omelette.
Personally, I find the stalk quite helpful for flipping the omelettes!
Why cook it?
This omelette is really tasty. Eggs and eggplant go extremely well with each other! You don’t even need to add salt or pepper.
Also, it’s very easy.
- You just need three ingredients: Eggs, eggplant and oil.
- You just have three steps: Cook and skin eggplant, dip in beaten egg and fry in oil.
Some recipes for this omelette include ground meat (usually pork). Basically, you just add cooked ground meat with the egg and eggplant while you’re frying it. It’s a very meaty and hearty dish!
Pair it with?
Since this easy eggplant omelette recipe is a Filipino dish, it’s best eaten with rice and banana ketchup (it’s basically a sweet version of ketchup)!
Please give it a try!
- 2 Chinese eggplants
- 1 egg
- Oil for frying
- If you have a grill, char the skin of the eggplant for about 5 - 10 minutes. Let it cool for awhile and peel off skin carefully.
- If you have an oven, you can either peel the eggplant (leave the stalk intact) and then roast it for about 30 minutes at 400 degrees Fahrenheit, or leave the skin on, roast it and then peel it. Make sure you pierce it so the inside cooks. You want the skin to peel off quickly and the eggplant "meat" to be soft.
- Press gently on the eggplant "meat" so it's a bit flatter.
- Dip eggplant in beaten egg.
- In a heated frying pan with oil, cook each side for about 3-5 minutes.
- Serve with warm rice and ketchup.