How to make Eggplant Omelette

A simple recipe with my two favourite ingredients: eggplant and egg! It’s also called tortang talong in filipino. But this recipe has a different twist! Best eaten with banana ketchup or sweet chili sauce!

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Eggplant Omelette Recipe

Ingredients:
6 pcs. Large eggplant
4 pcs. large tomatoes
1 large onion or 1 bunch green onions
1 tbsp. garlic powder
1 tbsp. onion powder
1 1/2 tsp. ground black pepper
2 tsps. salt
1/4 cup cornstarch
1/2 cup all purpose flour
4 large eggs

Instructions:
Slice the eggplant into quarters.

Cook eggplants in a large pot with boiling water until tender.Remove and drain excess water from eggplant. Set aside.

While waiting for the eggplant to cook, slice tomatoes into small cubes. Chop green onions.

Slice eggplants into small pieces, then chop It. Place chopped eggplants in a large bowl. Add tomatoes, green onions, garlic powder, onion powder, salt, pepper, eggs, cornstarch and all purpose flour. Combine ingredients and mix well. Add more flour if your eggplant mixture is too wet. Then adjust salt and pepper to your liking. Mix well.

In a medium non stick skillet on medium high, heat some cooking oil. Place eggplant mixture by rounded tablespoonful. Flip it over to cook the other side. Fry until it has turned a lovely golden brown.

Serve with ketchup or sweet chili sauce.