Eggplant Omelette

Greetings everyone!

I'm back with a new blog. Today I will share with you the eggplant Recipe that I've learned in watching Chef Obang's Recipes in Youtube. This recipe that I will share today isn't the usual way of cooking an eggplant Omelette wherein the eggplant is grilled and peeled it's burnt skin.

So here are the ingredients needed:

1. An eggplant
2. 4 pieces of large egg
3. Spices such as black pepper, salt and seasonings
4. Oil

Procedure:

Cut the eggplant into smaller pieces just like the picture shown above. Don't forget to put water on the bowl where the cut eggplants are placed so that the eggplants won't turn brown.

On the separate container, beat the four eggs. Season it with salt, black pepper and seasonings granules. When these two important ingredients are prepared, it's time to heat the pan.

In the heated pan, put enough oil to cook the eggplant.

When the oil is already hot, put the cut eggplants. Stir it until it is cook.

Once the eggplant is cooked. I divided it into two. The other half was put in the bowl and the other was left on the pan.

I added the beaten eggs on the eggplant that was on the pan. I tilted the pan so the beaten eggs would spread on the pan's surface.

When I flip the omelet, I noticed that the side was colored brown. It means the heat was a little to much that's why the result was this. My bad, I forgot to adjust the heat when I added the egg to the pan.

This is the other half mixture of the beaten egg and the cooked eggplant. Since I already learned my lesson on my first cooked eggplant omelette, this time before putting this mixture on the pan I lowered the heat.

See the difference? The result this time was satisfying. The omelette wasn't destroyed when I flip it unlike the first one.

After cooking the omelette, what's next? I made the sauce. I like to dip this in the soy sauce and vinegar with tomatoes and onions on it. It's nice if there's a kalamansi on the sauce but we don't have it at home so instead of kalamansi, I used vinegar.

This is the sauce that I made. It's ready and the next thing we do? It's eating time.

A spoon full of rice, eggplant omelette already dip in the sauce then I added tomato and onion on it.

Oh wait, there's more!

What's this? It's atchara or pickled papaya.

A little knowledge to those who don't know what atchara is.

Atchara (also spelled achara or atsara) is a pickle made from grated unripe papaya originating from the Philippines.[1] This dish is often served as a side dish for fried or grilled foods. Source.

Device Used to capture: Itel A40