Eggplant Omelette: Filipino 'Tortang Talong': Ovo Vegetarian

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Eggplant Omelette

Ingredients

Part 1 
The Egg Mix:
1 'free-range' egg
1 tsp water
pinch salt or to taste
1/8 of a nori sheet (optional) cut into strips

Part 2
The Eggplant with Topping

1 small Chinese eggplant
1/2 T green onions chopped
1/2 T sweet red peppers chopped
1/2 T red onions chopped
salt to taste
pinch garlic granules
pinch black pepper

Procedure:

Part 1

Put an egg in a bowl.

Whisk the egg, water and salt.

Add the nori strips (optional).

Set aside.

Part 2

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant using a fork.

Season with a pinch of salt, a pinch of garlic granules and ground black pepper.

Putting It All Together:

Put oil in a frying pan.

Fry one side of the eggplant in 1 T oil.

Add the toppings.

Pour the egg mix into the fried eggplant with topping.

Serve with ketchup (bought or home made).

 Enjoy.

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Walkthrough with Pictures

Part 1

Put an egg in a bowl.

Add 1 tsp water and salt to taste.

Whisk the egg mix.

Get 1/8 of a nori sheet.

Cut the nori sheet into strips using a scissor.

Whisk the egg mix using a wire whisk.

Set aside.

Dig holes in the eggplant using a fork (this will release the steam while cooking).

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant with a fork.

Put oil in a hot frying pan.

Fry the eggplant on one side.

Season the eggplant with salt, garlic granules and ground black pepper.

Put the toppings on the eggplant - onions, sweet red peppers and green onions.

Pour the egg mixture in

The Eggplant Omelette or 'Tortang talong' is done.

I ate  the Eggplant omelette with cauliflower and cashew saute and 'Grass-fed' Beef adobo.

Enjoy.

For The Recipe of  The 'Grass-fed' Beef Adobo,
CLICK HERE,
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/philippine-beef-adobo-with-spinach.html

For The Recipe of the Cauliflower with Cashew Nuts Saute,
CLICK HERE
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/sauteed-cauliflower-with-cashew-nuts.html

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Quinoa Pilaf Topped with Eggplant Saute and Pine nuts

Quinoa with Eggplant Saute

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Commonsense Cooking

(No Recipe)

Part 1

Procedure:

Eggplant cut , salted then washed and dried to remove the dark liquid 

Sliced ginger, mint, onion and tomatoes

Fry in a pan with oil

Add the eggplants, sliced button mushrooms and spices

Add crushed/sliced garlic cloves

When almost done, add soy sauce or Braggs liquid aminos and a squeeze of lime juice

Simmer

Set aside and put in a container

Start making the Quinoa Pilaf

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Part 2

Making The Quinoa Pilaf

Quinoa

Rinse In Water Until Clear

Strain and dry 

Saute pine nuts in olive oil

Add mint

Add the quinoa

Saute and Mix until the pine nuts are light golden brown

Add water, to steam the quinoa  (1:3 or needed)

Salt and pepper to taste

when water has evaporated, turn off heat and cover.

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Serve steamed quinoa topped with the eggplant saute

Enjoy.