Eggplant Omelette

Easy 5 ingredient Eggplant Omelette




For Prepping Eggplants for the Omelette:

  1. In a large pan, place eggplants flat and side by side.
  2. Pour water over eggplant, water should cover about 1/2 to 3/4 of the eggplant
  3. Bring to a boil on medium heat, turn eggplant occasionally for even cooking
  4. Cook until eggplant is fork tender, fork should easily pierce eggplant
  5. When tender, remove from water and place on a plate
  6. Carefully peel skin off the eggplant from stalk to tip
  7. With a spoon, trace a line from the stalk to the tip of the eggplant
  8. With a spoon and fork, gently pull apart, shape flat with a fork until it resembles a fan

For Eggplant Omelette:

  1. Beat eggs until yolk is mixed well, add salt, mix well, and pour eggs on a large edged plate
  2. Dip eggplant flat in egg mixture until coated, use a spoon or fork to reshape eggplant fan
  3. On a frying pan, heat oil on medium heat
  4. Using a spatula to retain the eggplant’s shape, lift eggplant from egg mixture and place in pan
  5. Fry on medium-low heat about 3 minutes on each side or until caramel brown