Eggplant Omelette

Ingredients

• 1 mediumeggplant
• 2eggs, beaten
• 1 tbspchopped spring onions
• 2, thinly sliced (optional)bird's eye chillies
• 2 cloves, thinly slicedgarlic
• 3 small, thinly slicedshallots
• 70 gminced meat (pork, beef or chicken)
• To tastesalt, white pepper and stock powder
• 1 tbsp, plus 60 ml (¼ cup)neutral oil

Instructions

1. 1

   Char the eggplant

   Over a high flame on a gas hob, char the eggplant for 5–8 minutes, turning it until soft and blackened all over. Leave it to cool, then peel away the charred skin.

2. 2

   Flatten the flesh

   Gently press the peeled eggplant to flatten its flesh.

3. 3

   Season the egg

   Mix the beaten eggs with the spring onions, chilli and seasoning. Dip the eggplant into the mixture.

4. 4

   Cook the meat

   Heat 1 tbsp oil and sauté the shallots and garlic. Add the minced meat and cook until it changes colour, then set aside.

5. 5

   Assemble the omelette

   Heat ¼ cup oil in a non-stick pan and add the eggplant. Top it with the cooked minced meat, then pour in the egg mixture.

6. 6

   Fry until golden

   Fry the omelette for 3–4 minutes on each side, until golden brown and crisp. Serve with salsa.

What is eggplant omelette?

Eggplant omelette is a pan-fried dish built around soft aubergine coated in seasoned egg. Versions of egg-and-eggplant dishes are found across several Asian cuisines, and this one combines the vegetable with minced meat, garlic and shallots.

Charring the eggplant first softens its flesh and brings a smoky note, while the egg sets around it into a crisp, savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 8g protein, 7g carbs, 14g fat.

The egg and minced meat contribute most of the protein, while the eggplant provides some carbohydrate and fibre. The frying oil supplies much of the fat, and salt and stock powder determine much of the sodium. Serve a portion with rice and a generous vegetable side for a more balanced plate.

Why char the eggplant?

Direct heat softens the eggplant before it goes into the pan, so the short frying time can focus on setting and browning the egg. Turn it as it chars so the skin blackens all over and the flesh becomes tender.

Let it cool enough to handle before peeling. A little char left on the flesh is fine, but remove the loose blackened skin.

Seasoning and aromatics

Egg mixture: The spring onions, chilli and seasoning are mixed into the beaten eggs, which coat and bind the eggplant. The chilli is optional, so leave it out for a milder result.

Meat topping: Sautéing the shallots and garlic before adding the minced meat gives the topping a head start. Cook the meat until its colour changes before setting it aside.

Getting the texture right

Flattened flesh: Press the peeled eggplant gently; it should spread out without breaking apart. This gives the egg and topping a broader surface to sit on.

Golden coating: Fry each side for 3–4 minutes and look for a browned, crisp surface. If the egg is still wet when you turn it, give it a little more time to set.

Frying in the pan

A non-stick pan helps the egg-coated eggplant release when it is time to turn. Heat the oil before adding the eggplant, then add the meat and egg mixture as described.

The recipe uses oil both for sautéing the topping and for frying the omelette. Take care when adding the egg mixture to hot oil, as it can splutter.

Serving ideas

Serve the omelette with salsa as suggested, or add a bowl of rice and a crisp vegetable side to make it a more substantial meal. A fresh, sharp accompaniment balances the rich, fried coating.

The eggplant is easiest to serve while the outside is still crisp. Bring any sides to the table as soon as the omelette is cooked.

Recipe notes & tips

• Turn the eggplant regularly while charring so it softens and blackens evenly.
• Let the eggplant cool before peeling to make it easier to handle.
• Flatten the flesh gently so it stays in one piece.
• Cook the shallots and garlic before adding the minced meat.
• Use a non-stick pan to help the egg-coated eggplant release cleanly.
• Adjust the salt, white pepper and stock powder to taste.

Variations

• Milder chilli: Leave out the bird's eye chillies for a gentler flavour.
• Choose the meat: Use pork, beef or chicken mince as listed.
• Fresh herbs: Add extra spring onions to the egg mixture.
• Salsa swap: Serve with a different fresh salsa to suit your meal.
• Rice side: Pair it with steamed rice for a more filling serving.

Common mistakes to avoid

• Under-charred eggplant: Keep turning it over high heat until soft and blackened all over.
• Peeling while hot: Let the eggplant cool first so it is easier to handle.
• Flattening too firmly: Press gently to avoid tearing the flesh.
• Adding raw meat topping: Cook the mince until it changes colour before setting it aside.
• Turning too soon: Wait for the egg to set and brown before flipping the omelette.
• Overheating the oil: Add the eggplant carefully once the oil is hot, as the egg mixture may splutter.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a lightly oiled pan until hot; the coating may be less crisp after storage.

Frequently asked questions