- 2 pcs eggplant
- 2 pcs eggs
- salt and pepper, to taste
- 1 tbsp cooking oil, for frying
- Prick the eggplants with a fork and grill them directly over the gas stove top under high heat. Grill until they are well-charred. Place on a plate and cover with another plate for about 10 minutes. Peel off charred skin.
- Macerate the eggplant on a plate and season with salt and pepper.
- On a separate bowl, scramble the eggs and season with salt and pepper. Add the eggplants and combine very well.
- Heat the Happycall pan and brush the oil all over. Add the egg mixture and spread thinly to cover the pan. Cook for 1-2 minutes then lock the pan for another minute or so until the top of the omelette is set.
- Flip the pan, open the lid up, and cook the other side until it is browned.
- Transfer to a plate and roll up the omelette. Slice into 1-inch rolls and serve with rice and a side of tomato.
Source: A Scientist In The Kitchen
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