HOW TO MAKE A HEALTHY EGGPLANT OMELETTE

🧂 Ingredients

• 2 Large Japanese or Chinese eggplant
• 3 Large Eggs
• ½ Cup Scallions or green onions, thinly sliced (4 stems), divided
• ¼ Cup Parsley, chopped
• ¼ Teaspoon Pink salt (optional)
• ¼ Teaspoon Freshly ground black pepper
• 2 Tablespoon Extra virgin olive oil
• ¼ Teaspoon Chilli flakes
• 1 Large Tomatoes, diced
• Fish sauce
• Ketchup
• Hot sauce
• Fresh lime slices
• Steamed rice
• Quinoa and black lentils (Check the link above)

Instructions

• 1 Preheat the broiler.
• 2 Arrange the eggplant in a baking sheet and put it in the oven on the upper first
  shelf. Broil the eggplant turning every 2 minutes until the skin is all charred.
• 3 Take it out from the oven and let it cool to handle. Peel the blackened skin and
  discard. Gently flatten the cooked eggplant using a fork.
• 4 In a large bowl, place the eggs, ¼ cup plus 2 tablespoon scallions, parsley, red
  pepper flakes, and pepper. Whisk just to combine and add the eggplant as you
  swirl making sure the eggplant is fully coated.
• 5 Place the large frying pan over medium-low heat. Add the oil followed by the
  eggplant. Pour any leftover egg mixture on top of the eggplant. As the pan warms
  up, the eggs and eggplant start to cook. Continue cooking until the edges are
  all set. This will take about 4-5 minutes. Using a turner spatula, gently flip
  upside down and continue cooking for another 3-4 minutes or until it is lightly
  brown. Transfer to a serving plate top with diced tomatoes and the remaining 2
  tablespoon scallions, serve immediately.
• 6 Serve as a vegetable side dish or on its own with steamed rice or quinoa and
  lentils.

Nutrition Info