Made this for breakfast so decided to write a blog post of my recipe in case some want to try it.
Ingredients
- 1 large piece Asian eggplant (Chinese, Japanese, Filipino varieties)
- 2 eggs
- 1/8 t Maggi Seasoning
- 1/8 t freshly ground black pepper
- oil for frying
Directions
- Pierce whole eggplant with fork all around.
- Since I don’t have a BBQ grill, I roast eggplants either over open flame on top of my gas stove burner or broiled in my small Breville convection oven until the skin is wrinkled and browned.
a) Stove-top Flame: I hold the eggplant with metal tongs and turn evenly.
b) Broil in (Convection) Oven: Set to Broil and put on metal rack directly for 15-20 minutes, turning over halfway through. A regular oven will probably take longer. - Carefully peel skin off. I use the stem to hold it while removing the skin. If it is very difficult to peel the skin, brown eggplant more. It is okay to leave small bits of skin on, and does not need to be peeled perfectly clean.
- In a bowl, season eggs with Maggi Seasoning & black pepper and beat.
- Flatten eggplant with a fork. (You may choose to cut off the stem. I keep it on, see step 7a. below to understand why.)
- Heat oil in small fry pan.
- Place eggplant in pan and pour eggs over it, frying a few minutes on each side until golden brown.
a) I keep the stem on to hold as I flip the omelette over since I am not skilled with flipping.
- Serve with banana ketchup or regular ketchup and rice.
Notes
- Sometimes I will purposefully roast the eggplant until the skin is very dark brown with black areas so that I have that burnt flavor. This is a taste preference of mine.
- If the eggplant is smaller, sometimes one egg is sufficient.
- Maggi Seasoning may be replaced with regular salt or eliminated entirely according to preference.
GGibberish 