Spicy Eggplant Omelet with Ground Beef Recipe
This is just like making a regular omelet but using eggplant as extender. I like this veggie dish.
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Ingredients
- 1 med Eggplants (Asian/Japanese variety)
- 2 Eggs (add more if using more eggplants)
- Salt and pepper
- Cooked spicy ground meat
Directions
- Grill the eggplant on top of burner until the skin gets charred and can be easily be removed from its flesh.
- *Tip for easy skin removal is to place the hot charred eggplant in a deep dish with cold water.
- Skin the eggplant off the charred skin. Set aside.
- Beat the eggs in a bowl. Place the eggplant on top ensuring that it is fully coated with the eggwash.
- Mash or flatten the eggplant. Season with salt and pepper.
- Heat some oil in a frying pan.
- Slide the eggplant to the pan and start frying it.
- If using the ground pork saute, place 2-3 tablespoons of the spicy meat on top of the eggplant. You can use the eggplant's stem to lift it up and check to see if the other side is already cooked.
- Once the bottom of the eggplant has set and is cooked, flip it over to cook the other side. Fry until it has set and has turned a lovely golden brown.
- Serve with banana catsup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 458g | |
| Calories 215 | |
| Calories from Fat 85 | 40% |
| Total Fat 9.45g | 12% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 131mg | 5% |
| Potassium 971mg | 28% |
| Total Carbs 21.82g | 6% |
| Dietary Fiber 12.6g | 42% |
| Sugars 9.4g | 6% |
| Protein 14.82g | 24% |
