| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 5g | 18g |
| sugars | fibre | protein | salt |
| 6g | 3g | 13g | 0.9g |
Why I Love Filipino Eggplant Omelette
The beauty of food is in its universality. No matter where you come from, a good meal has the power to bring a smile to your face, kick-start conversations, and create memories. Today, I’m excited to dive into the fascinating world of Filipino cuisine with a simple, yet wildly delicious recipe – the Eggplant Omelette. A distinct blend of homely flavors, this dish resonates with my love for recipes that act as a portal to different cultures and affirms that food truly knows no boundaries.
An Ode to a Culinary Master
Much like the beloved New England seafood or the hearty Irish meals that Laura and I often relish at our dinner table, Filipino cuisine offers deeply rooted, comfort dishes with flavors that are both delightful and nostalgic. Ruth Reichl, a revered chef I look up to, once said, “Every single food choice is a negotiation of many complex influences.” This couldn’t be more true with the Eggplant Omelette. Reichl’s innovative approach to everyday cooking has certainly been a guiding light in my own culinary journey.
A Melting Pot of Comforting Flavors
The Eggplant Omelette brings together a beautiful medley of ingredients that you’ll typically have in your pantry, taking the humble eggplant and transforming it into a comforting feast. As a father to a sweet baby boy, I’m always on the lookout for versatile dishes that are easy to prepare yet packed full of flavors. This eggplant omelette ticks all the right boxes.
Interestingly, this Filipino specialty somewhat mirrors one of my all-time favorite Irish dishes – the classic Shepherd’s Pie. Both are comfort foods that aren’t too complex to make but offers a depth of flavor that dances on your palate. If you love Shepherd’s Pie, you’ll certainly appreciate the homey familiarity of this eggplant omelette.
An Excellent Pairing
When paired with a side of fresh garden salad, the Eggplant Omelette shines even brighter. The mild bitterness of arugula or the crunchiness of iceberg lettuce plays along beautifully with the creamy eggplant. If you want a more authentic experience, try it with a side of garlic fried rice or a warm bowl of sinigang, a Filipino tamarind soup. It’s truly the kind of meal that connects people and creates a symphony of flavors.
What You’ll Need
- 3 medium-sized eggplants
- 6 large eggs
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, diced
- 1/2 cup green onions, chopped
- 1 cup ground pork
- 1/4 cup soy sauce
- Salt and pepper to taste
- 3 tablespoons cooking oil
Method
Step One
Preheat your grill on a medium-high heat. Place the eggplants on the grill and roast them until the skins are charred and the flesh is soft. This should take approximately 15-20 minutes. Turn them occasionally to ensure they cook evenly. Once done, set them aside to cool before peeling off the skin.
Step Two
Next, heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the ground pork and cook until it turns light brown. Then, add the chopped onion, minced garlic and diced tomatoes. Continue to cook until the vegetables are soft. Pour in the soy sauce, add salt and pepper to taste, and stir until everything is well combined. Take the skillet off the heat and set it aside.
Step Three
Once the eggplants are cool enough to handle, peel off their skin and flatten them using the back of a fork. In a separate bowl, beat the eggs and season them with a pinch of salt and pepper. Dip each flattened eggplant into the beaten eggs, ensuring they’re fully coated on both sides.
Step Four
Heat the remaining 2 tablespoons of cooking oil in a separate skillet over medium-high heat. Gently place the egg-dipped eggplants into the skillet and fry until golden brown on both sides. Once done, remove the eggplants and place them on a plate lined with paper towel to absorb excess oil.
Step Five
Spread the pork mixture evenly on top of each fried eggplant. Then roll the eggplant starting on one end going to the other end. Repeat on all eggplants. Finally, sprinkle the top with chopped green onions.
Step Six
Your Eggplant Omelette is now ready to be served hot! Enjoy it as a satisfying meal on its own or with a side of steamed rice or bread.
