Filipino Eggplant Omelette
This recipe has been shared with us from Stacey Benn.
"Egg and eggplant – who would have ever thought up that combination? This is my favourite Filipino comfort food. It's traditionally made with grilled eggplant, but at home in Canada I usually just boil them. This recipe, which steams the eggplant, makes my life easier. It's not an easy sell on people who are on the fence about eggplant (who isn't?), but I have won friends over with this one. It's not pretty to look at, but the beauty of this dish lies in its versatility – we aren't shy to eat it for breakfast, lunch or dinner. The dipping sauces make it your choice – I even know people who eat it with banana ketchup." - Stacey
Recipe Tester Feedback: "A lovely light omelette. A perfect option for a vegetarian and / or gluten free lunch. The accompanying sauce really lifts it." - Kristen
No: Gluten / Dairy / Nuts
Preparation Time 20 minutes
Cooking Time 20 minutes
Cannot be frozen
- water - 500g
- eggplant - 1-2, Japanese (approx. 200g), leaves removed and pricked multiple times with a fork
- oil - 5g, cooking
- eggs - 3
- salt - 1/8 tsp
- pepper - pinch
- sweet chilli sauce - to serve, optional
- Dipping sauce: (optional)
- vinegar - 1 Tbsp, of choice
- soy sauce - 1 Tbsp (*ensure GF if required)
- tomato - 1, diced
- Add the water (500g) to the bowl. Add the prepared eggplants (1-2) to the steaming attachment lower dish. Set the steaming attachment in place. Program 15 minutes / Steaming Temperature / Speed 4.
- Set a frying pan on medium to low heat with some oil (5g).
- Set the eggplant aside and let it cool for a few minutes. Pour the hot water out of the bowl.
- Mash the eggplant with a fork, keeping it intact as though you were mashing a baked potato before buttering it. Blot the eggplant with some paper towel.
- Add the eggs (3), salt (1/8 tsp), pepper (pinch) and mashed eggplant to the bowl. Mix Reverse+Speed 4 / 5 seconds.
- Ensure the oil in the frying pan is nice and hot. Pour the eggplant mixture in and spread it flat with a spatula.
- Fry for about 5 minutes until nicely browned, then flip carefully.
- Add the vinegar (1 Tbsp), soy sauce (1 Tbsp) and chopped tomato (1) to a small bowl for serving.
- Remove the eggplant from the frying pan. Serve hot atop steamed rice, dipping sauce or sweet chilli sauce.