Meatless eggplant omelet is an easy, simple, and delicious variation of an omelet dish made with eggplant and scrambled eggs. The eggplant is usually roasted, peeled, and coated with an egg mixture, then fried. In the Philippines, it is called tortang talong. Some variations have different types of ground meat added to the egg mixture. In this recipe, we don’t add any meat in order to make it healthier. The dish, at the same time, is delicious. We also add different ingredients such as red bell peppers, onions and tomatoes. These ingredients are optional, however. If you don’t have them on hand, you can omit them and stick with the ordinary eggs and seasoning.
There are three ways to grill the eggplant, depending on which is most convenient for you. The first method is using an outdoor grill. Grill the eggplants, until the skin, is wilted and slightly burnt. Second, put them on a thick wire rack on stove. The last method is broiling them in an oven. Using a microwave is certainly an option, too. The basic concept remains the same, which is to make the eggplant tender and the inside part cooked. These methods also help to make the skin peel easily. Eggplant omelet makes a perfect breakfast or even lurch! Give it a try.
[btn color=”orange” target=””]Ingredients:[/btn]
- 3 eggplant
- 1/2 red bell pepper minced
- 1 small onion minced
- 1 small tomatoes diced
- 1/2 tsp garlic powder
- salt and pepper to taste
- 4 raw eggs
- cooking oil
- Yield: 3
- Time: 30 minutes
- Level: Moderate
- Cuisine: Filipino, American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place the eggplant in a baking pan. Transfer it into a preheated oven. Set it to broil, and cook it until the eggplant is lightly brown. This will take approximately 25-30 minutes. You can also do this on a grill or on a stove with a wire wrack.
- When the eggplant is tender and skin is wilted, remove it from oven and allow it to cool completely.
- When it is cooled, peel the skin. Flatten the eggplant flesh with a fork.
- Meanwhile, add eggs, onions, bell peppers, tomatoes, garlic powder, salt and pepper in a mixing bowl. Beat until well incorporated. Adding the onions, tomatoes and bell peppers is optional.
- Dip the eggplants into the mixture, making sure they are fully coated.
- Add cooking oil in preheated non stick pan. Place the eggplant in using a spatula or holding the top part between your fingers. Fry them in batches, over medium heat, until the bottom part is golden brown. While the eggplant is frying, scoop some mixture over the top of the eggplant. Flip it to other side and fry until cooked and brown.
- Serve with ketchup and enjoy!