- 2 eggplants
- 2 eggs
- 1 tomato
- salt and pepper to taste
- 2 tablespoon of oil
- Grill the eggplant until it's tender. Its color usually turns dark brown when it's ready. Make sure all sides of eggplant is cooked. You can check if it's tender enough using fork. Let cool and set aside.
Tip: If grilling isn't possible in your place, you can boil the eggplant with a pan full of water. Once tender, remove from heat.
- Beat the eggs. Add salt and pepper to taste.
- Chop and dice the tomato. Add the diced tomato into the egg mixture and stir.
- Remove the eggplant's skin slowly. When done, put it on a surface and gently flatten it using a spoon or the back of the fork. Keep the near-stem area intact as it helps make cooking easier.
- Heat 3 tablespoon of oil in a pan.
Tip: You may use less oil if you're using non-stick pan.
- Once oil is heated, dip the eggplant into the egg mixture and put it in the pan.
Tip: Use a spatula as a support when placing the eggplant into the pan to ensure it's placed flat and wide.
- Once it turns golden brown, flip the eggplant until the other side is cooked. The eggplant omelette is ready to be served!
Tip: Add a paper towels on top of the plate before putting the eggplant so the excess oil will be absorbed.