Eggplant omlette. Compare Prices on Egg Omelet in Cookware. Heat the olive oil in a small, non-stick skillet over medium heat. Saute the eggplant pieces until they start to brown slightly.

Eggplant omlette Torta is "omelet" and talong is "eggplant," but this is more like an egg-battered cutlet eaten for breakfast or lunch. The eggplants are heavily charred before they're battered with egg and. Eggplant omelette is pretty much your basic tortang talong. You can have Eggplant omlette using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Eggplant omlette

  1. Prepare 1 of eggplant.
  2. It’s 1 of egg.
  3. Prepare 1 of medium size chopped onion.
  4. It’s 1 tbsp of chopped tomatoes.
  5. You need 2 of chopped green chillies.
  6. You need 1 tbsp of rice powder.
  7. It’s 1 teaspoon of chat masala.
  8. You need 1/2 teaspoon of cumin and coriander powder each.
  9. Prepare 1 teaspoon of red chilli powder.
  10. You need 1 teaspoon of turmeric powder.
  11. It’s 1/2 teaspoon of black salt.
  12. Prepare to taste of Salt.

The only difference is the way it was prepared and presented. I had all the ingredients (including the eggplant) mixed in a bowl. The mixture is then poured into a pan to cook. For Prepping Eggplants for the Omelette: In a large pan, place eggplants flat and side by side.

Eggplant omlette instructions

  1. At first cut eggplant into thin slices and give shape like ring. Wash properly and marinate with salt and turmeric powder for 5 min. Now fry both side properly..
  2. Now chop the rest part of the eggplant rings, add chopped onion, chopped tomatoes, chopped green chillies, rice powder, turmeric and red chilli powder, chat masala, cumin and coriander powder, 1/2 teaspoon black salt and normal salt accordingly. Now add 1 egg. You can also add chopped coriander leaves..
  3. Mix all the ingredients well and beat for 2 min. Now take a pan, heat some oil. Add the fried eggplant rings and then add the mixture inside the ring. Fry both side well..
  4. Finally eggplant omlette is ready to be served with hot steamed rice.

Working with one eggplant at a time, whisk two eggs in a shallow dish, and place the peeled eggplant on top. Use a fork to gently smash and flatten the eggplant. Pour half of the meat mixture on top and spoon some egg over the top. Heat oil in the same pan, and slide the eggplant, along with all the egg and meat mixture. Broil eggplants until tender (the skins are charred and blister appears).

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