| This recipe is a very simple yet tasty omelette recipe | | | | peel the skins gently. Set the eggplants aside. |
| involving grilled eggplant. This omelette could be | | | | - Heat oil in a large pan. Add the onion then sauté |
| enjoyed with other dishes like garlic fried rice and | | | | until it becomes soft. Mix the ground pork in, then |
| mango salad for a complete meal and can be eaten | | | | sauté until well-cooked. Add the tomato and fish |
| during breakfast, lunch or dinner. | | | | sauce and cook until the fishy smell is replaced by a |
| Ingredients: | | | | mellow aroma. Set the mixture aside. |
| - Salt - to taste | | | | - In a medium-sized bowl, beat the eggs until it turns |
| - Pepper - to taste | | | | frothy. Add the eggplants on the bowl. With the use |
| - Eggs - 4 pieces, medium | | | | of a fork, mash the meat of the eggplants until |
| - Fish sauce - 1 tbsp | | | | they're flattened. Add the pork mixture. Make sure |
| - Plum tomato - 1 piece, large, diced into small pieces | | | | that the eggplants and pork mixture would be coated |
| - Pork - 10 ounces, ground | | | | well with the eggs. Season with pepper and salt. Set |
| - Onion - 1 piece, medium, diced in small pieces | | | | aside. |
| - Extra-virgin olive oil or vegetable oil - as needed | | | | - Heat oil in a non-stick pan over medium-level heat |
| - Japanese eggplants - 2 piecesCooking Procedure: | | | | and carefully place the eggplant mixture. The stem |
| - On an open flame or grill, scorch the skins of the | | | | ends should be sticking up. Turn the eggplant over |
| eggplants until they're blackened. Put them on a dish. | | | | once its edges turns opaque. |
| Cover with plastic wrap or lid that is tight-fitting. | | | | - Once the eggplants are ready, immediately serve |
| - Allow the eggplants to steam in its residual heat | | | | on a platter. |
| until they become limp. Once they've cooled down, | | | | |