Ingredients
- 4 Fresh gingermedium-sized
- 4
- 1 English muffinchopped
- 2 clovesminced
- To taste
- To taste Dried oregano
- For frying coarsely chopped
Directions
Looking for a delicious and easy-to-make Filipino breakfast dish? Try our Filipino Eggplant Omelette recipe! Follow our step-by-step instructions to whip up this tasty dish in no time.
Steps
1 Done | Preheat your oven to 180°C (350°F). |
2 Done | Wash the eggplants and remove the stem. Poke the eggplants a few times with a fork to allow the steam to escape. |
3 Done | Roast the eggplants over an open flame, turning them occasionally, until the skin is charred and the flesh is soft. Alternatively, you can roast the eggplants in the oven for 20-30 minutes, or until they are soft. |
4 Done | Once the eggplants are cool enough to handle, peel off the skin and flatten the flesh with a fork. |
5 Done | In a mixing bowl, beat the eggs and add the chopped onion, minced garlic, salt, and pepper. Mix well. |
6 Done | Heat the cooking oil in a non-stick frying pan over medium heat. |
7 Done | Dip the eggplants in the egg mixture, making sure to coat them well. |
8 Done | Place the eggplants in the hot frying pan and cook for 2-3 minutes on each side, or until they are golden brown and the eggs are cooked through. |
9 Done | Repeat the process until all the eggplants are cooked. |
10 Done | Serve hot with rice and your choice of dipping sauce. |
