I always love trying dishes from other cultures and learning different techniques that I can use in my own dishes. I have seen this recipe on the internet many times and I always thought that this was a really neat way of cooking eggplant. I finally decided to make it. I really liked the simplicity of this dish and it is a great side for rice and easy dish to make ahead.

First you need to roast your eggplant. You can do this on stove top if you have a gas fired stove or in the oven using the broil setting. Begin by washing your eggplant and piercing it with a fork. I roasted mine in the oven.

Turn every couple minutes until both sides are charred. This makes the skin easier to peel and gives the eggplant a nice smokey flavor.

Place the hot eggplant in a bowl and cover with a lid. Allow to steam and cool for about 10-20 minutes. Your eggplants will look super wrinkled.

Peel your eggplant but leave the top.

In a bowl, mix together egg, salt, pepper and garlic powder. Next time I might try adding different spices it the mixture. Pour some of this egg mixture onto a plate big enough to fit your eggplant on. For each eggplant, I used one egg.

With a fork, flatten the eggplant and gently mash into the egg mixture. Using the stem, flip the egg plant over and add more egg if needed. Make sure both sides are covered in egg.

Slide the eggplant and egg on a hot pan and allow to brown.

The stem of the eggplant is not only for the final look, but you can also use it to flip the eggplant over. It is like a little handle. Fry the eggplant until brown on both sides.

Continue to fry until all your eggplants are done.

Serve with banana ketchup and rice. Surprisingly you couldn’t really taste the eggplant. It just gave the eggs a nice velvety texture. It was moist and delicious paired well with rice. I think soy sauce would pair well with it. I will definitely make this again.

Filipino Eggplant Omelette

• 5 long eggplants
• 5 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• oil
• banana ketchup or soy sauce

Wash and pierce your eggplant. Roast your eggplant under the broiler or on top of a gas fire stove until all sides of the eggplant is charred. Watch carefully as you are doing this and continue to rotate the eggplants. Place eggplant in a bowl and cover with a lid to allow to steam. I put mine in a frying pan.

In a bowl, beat together egg and salt and pepper to taste (about 1/2 tsp each.) Add the garlic powder and mix well.

Pour some egg mixture on a plate that is big enough to fit an eggplant. Flatten the eggplant with a fork and lightly mash into the egg mixture. Flip over and repeat. Add more egg if needed. Make sure both sides of the eggplant is well covered.

In a frying pan, heat up some oil. Use the plate and slide the eggplant and egg into the pan. Fry until both sides are brown. Continue until all your eggplants are done.

Serve with some rice and banana ketchup or soy sauce.

Enjoy

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