This easy and satisfying eggplant omelet is a common Filipino dish, perfect for a weekday dinner. Serve with garlic rice, mango and plenty of banana ketchup.
Ingredients
- 4 small Asian eggplants
- 2 eggs
- 4 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°.
2. Poke holes in each eggplant and place in oven on middle rack. Bake until they are soft to touch, about 30-45 minutes depending on size. Remove from oven and cool completely.
3. Remove skin from each eggplant, making sure not to cut top off. Flatten each eggplant into a teardrop shape.
4. In a small bowl, beat eggs. Dip one eggplant into the eggs, coating both sides. In a medium pan, heat 2 tablespoons oil over medium heat. Add the egg-soaked eggplant and season with salt and pepper. Cook 3 minutes on one side, or until the bottom of the eggplant has set. Drizzle a bit more egg over the top of the eggplant, then flip over and cook about 2 minutes on the other side. Set aside on a serving plate. Repeat with remaining eggplants. Serve with garlic rice.
