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Wednesday, May 7, 2008

Eggplant Omelette

One of my favorite vegetables is eggplant. I can eat it any way. In the Philippines when I crave for eggplants, I will just have some sliced and fried and will eat them with vinegar and bagoong isda (vinegar with fish paste) for condiment. Sometimes I just boil it and serve with bagoong again as a combo dish to a fried fish. The most common way that I do with eggplants is to broil them and make eggplant omelette.

2 Chinese Eggplants
1 pack Sweet Italian Sausage (6 links)
1 medium potato, cubed
2 medium carrots, cubed
1 onions, finely chopped
2 cloves garlic, minced
1/4 cup raisins (optional)
2 eggs, beaten
salt and pepper to taste
cayenne pepper for kick

1. Broil the eggplants on low for 20 minutes turning once. While still hot, peel off the skin, to make peeling easier than when it has already cool down.
2. Meanwhile saute garlic and onions in oil until soft.
3. Mix in the sausage and break into small pieces with the edge of the spatula. Stirring constantly until cooked.
4. Add carrots and potatoes and cook until tender.
5. Beat the eggs and add salt, pepper and cayenne pepper. Mix well.
6. Mash the eggplant in the beaten eggs, add the sausage mixture, then pour in a very hot pan.
7. Cook until golden brown, then cover the pan with big plate and turn the pan over. Slide the eggplant back to the pan to cook the other side.
8. Serve with hot sauce and steamed rice.

1 comment:

  1. Dana loves this soooooooooo much!!!! One of his favorites!!!