How to Cook an Eggplant Omelette - Eggplant Omelette Recipe

How to Cook an Eggplant Omelette

Ingredients

2 Asian eggplants

2 eggs (preferably jumbo or large, grade A)

Salt

Pepper

How to make it

Steps

1 Preheat your oven to 375 °F (191 °C).

2 Place the Asian eggplants, whole, on a baking sheet and stab the eggplants with a fork a few times to prevent the skin from popping in the oven. 

Bake for 30-35 minutes or until the eggplants are soft. If the eggplants are still too firm and resistant, bake for another 5-10 minutes. The eggplants will need to be soft enough to mash later.

3 Remove the eggplants from the oven and allow them to cool until they are no longer too hot to touch.

4 Peel off the eggplants' skins, but make sure the stem stays attached.

 One simple method is to use a knife to shallowly cut the skin around the top and peel it off in long strips with a fork and your fingers. The skin should come off easily. Be careful not to burn yourself if the eggplants are still hot.

5 Mash the eggplants flat with a fork. 

If the flesh is still resistant and rubbery, then the eggplants were not baked long enough.

6 Dash the eggplants with salt and pepper on both sides.

7 Beat two eggs.

8 Dip the eggplants in the beaten egg mixture. 

Use the stem as a handle to dip the eggplants. Make sure that the vegetables are liberally coated with egg.

9 Fry the vegetables in a pan with vegetable oil, pouring the remaining portion of the egg mixture over the eggplants.

10 Serve hot and enjoy!