Eggplant and Chive All-Day Omelette Recipe
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Ingredients
chinese eggplant (long and purple), peeled and cut in half
1 large egg
salt and pepper
chives, chopped
olive oil
spicy banana ketchup (i use jufran brand)
How to make Eggplant and Chive All-Day Omelette
Eggplant omelettes are popular in Filipino cuisine. Traditionally, the eggplants are grilled whole in order to char the skins, which are then later removed. The roasted eggplant is then fried with egg and ground meat (beef). This version omits the meat, but I think it's pretty tasty as well. This dish makes for a great all-day omelette that you can enjoy during any meal.
boil peeled and halved eggplants in water until tender (approximately 5-7 minutes).
meanwhile in a small bowl, beat the egg and add chives. salt and pepper the egg mixture.
heat oil in a skillet on high heat.
take an eggplant half and drown it in the egg, making sure to toss it around to coat.
drop it in the oil (you want the oil hot enough so when the eggplant hits, you get egg fluffs). cook eggplant until browned, then flip.
blot excess oil with paper towels.
serve on steaming hot rice with a drop of spicy banana ketchup.
serves 1
this recipe doesn't work too well with the larger, bulb-shaped eggplant you typically find at most supermarkets-- they taste a bit too nutty. you want the eggplant used in this recipe to be sweet, light and airy... so go with the long purple ones.
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