I Made "Tortang Talong" (Eggplant Omelette) For My Family (Recipe)
Hello everyone!
In my introduction post last time, I mentioned that I like to cook for my family and that I plan to share some of my recipes here.
I mostly prepare experimental dishes or just simple and healthy dishes for my family. This time, I'll share my recipe for eggplant omelette. Mostly, we mostly cook a whole eggplant, but this is a sliced eggplant version.
Please check the recipe below:
INGREDIENTS:
- 3 pcs Eggplant
- 1 pc Onion
- 5 bulbs Garlic
- 1 pc Bell Pepper
- 2 pcs Tomato
- 1/2 cup Cabbage (thinly sliced)
- 6pcs Eggs
- 3 tbsp Crispy Fry
- Canola Oil
- 1 tsp Black Pepper
- 1tsp Garlic powder
PREPARATION:
Wash the eggplants, cabbage, tomato, bell pepper, onion and garlic. After washing the veggies and raw fresh spices, cutting or slicing the will be the next step.
Cut or slice the eggplant into strips.
Slice the cabbage thinly and do the same for the onion, tomato and bell pepper. For the garlic, mince them into small or tiny cubes. Then mix the sliced eggplant and cabbages and then set aside.
On a bigger bowl, beat the eggs and then add the garlic powder, black pepper, crispy fry and a pinch of salt. Stir thoroughly using fork or whisk then set aside.
COOKING TIME:
Pre-heat the pan for about 2-3 minutes.
When it's ready, put 2tbsp canola oil and *1tbsp melted butter (optional: to enhance the flavor and aroma). *
Then saute garlic, onion, tomato and bell pepper.
Add the eggplant and cabbage.
When it's slightly cooked already, put the beaten eggs.
Cook until it becomes golden brown.
Then flip it using a big plate and then slowly put it back to the pan to cook the other side.
Serve.
And that's all for this recipe. I hope you like this nutritious dish. See you next time for another recipe!