Eggplant And Carrot Omelet
If you love tortang talong (eggplant omelet) but don’t want to deal with the tedious process of roasting then peeling the eggplants, then you’ll appreciate this recipe. What’s more, we’ve added some carrots for that added crunch to this favorite Filipino fare.
2 medium Chinese eggplants, thoroughly washed with stems cut off and discarded
1 small carrot, peeled
1 tsp corn starch
1 tsp breadcrumbs
1 tsp raisins
Salt and pepper to taste
3 cloves garlic, peeled and crushed
2-3 tbsps Olive oil
1/2 cup water
Slice the eggplants and carrot into very tiny cubes and set aside.
Heat 1 tbsp Olive oil on a pan over medium-high heat. Saute the garlic until golden brown. Add in carrots and stir-fry until tender, but still crispy. Add in eggplants and stir-fry for about 2-3 minutes. Add water and bring to a quick boil. Reduce heat to a simmer. Add salt and pepper to taste. Continue cooking until the eggplants become tender and most of the liquid has evaporated. Remove from heat and let cool.
In a medium bowl, beat the eggs before adding the eggplant and carrot mixture, corn starch, breadcrumbs and raisins. Mix well.
Heat the rest of the Olive oil and about half a cup of the egg mixture. Continue to cook on either side until set. Remove from heat and repeat the process for the remaining egg mixture.
Serve warm with tomato ketchup or your favorite sauce/dip.