Eggplant Omelette

By Margarita Lee


  • 1 medium long eggplant – roast it until soft, remove skin
  • 2 large eggs – lightly beaten and season to taste
  • 50g minced pork (or beef or lamb)
  • 2 medium ripe tomatoes – diced
  • 2 Tsp chopped garlic
  • 1 medium onion – diced
  • ½ Tsp salt and ground pepper
  • 1 Tsp fish sauce
  • Cooking oil
  • 1 Tsp cornstarch with 2-3 Tsp water


  1. Saute garlic and onion until aromatic, add in minced pork and tomatoes.
  2. Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use.
  3. Skin eggplant and gently mash the flesh with a fork. Mix with pork.
  4. Flatten eggplant skin and stuff with the prepared eggplant flesh and mince pork.
  5. Heat up about ¼ cup oil in a wok or pan until hot, gently put in the stuffed eggplant. Pour in the beaten eggs.
  6. Carefully flip the eggplant when edges turn a golden brown. Cook over low heat until both sides are done.
  7. Drain excess oil with paper towel. Serve hot with rice.
Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button