Eggplant Omelet
(Tortilla de Berenjena)
A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
- Average Cost: $9.54
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Servings: 2
Recipe Source: FoodHero.org
Ingredients
- 2 medium-sized thin eggplant or 1 medium-sized globe eggplant
- 2 eggs
- ¼ cup diced onion
- 2 cloves garlic, minced
- ¼ tsp salt
- 1 to 2 Tablespoons vegetable oil
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Turn oven broiler to high. Place the eggplant on a baking sheet lined with foil for easy clean up. Broil eggplant on the highest rack possible, turning every few minutes, until skin is blackened on all sides. Broilers vary in power, so keep your eyes on it!
- Remove eggplant from the oven. Cover with a lid or foil for 10 minutes to let it steam and cool.
- In a large bowl, mix together eggs, onion, garlic and salt.
- When cool enough to handle, peel the skin from the eggplant but leave the stem on. On a flat surface, pierce and flatten eggplant with a fork. This will let some moisture escape and drain away. Holding the stem, place eggplant in the egg mixture to coat the flesh.
- Heat a medium skillet on medium heat. Spread oil to cover the bottom of the pan. When oil is shimmering, move eggplant to the pan.
- Pour the rest of the egg mixture over the eggplant. Cook until the bottom has browned, about 5 to 6 minutes. Using a spatula, turn eggplant over and cook until the other side is browned, about 4 minutes.
- Serve with a cooked grain, such as rice, and a sauce, such as ketchup or vinegar. Try it with Food Hero Banana Ginger Sauce.
Serving Size: 1/2 eggplant