Saturday, March 24, 2012

Eggplant Omelet Recipe

Ingredients :
  • 2 to 4 eggplants, average size
  • 2 to 3 eggs, beaten
  • salt and pepper
  • oil

Cooking Procedure :
  1. Broil eggplants until tender.
  2. Once cool, peel off the skins of the eggplant and leave the crown and the stem. Gently flatten its meat using the back of a fork. Set aside.
  3. Beat the eggs and season with salt and pepper in the bowl.
  4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
  5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

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