Monday, July 23, 2012
The last egg themed week was last year, before I moved. Quite long ago.
When I saw this recipe, I was caught on by the fact that it used aubergines to top the pancake. I wonder how it tastes like. But I’m not keen on having it as pancakes as I wanted to make this for dinner so I changed it into omelette, thin omelettes.
This recipe required a 9 inch non stick pan, but an 8 inch pan will work just as fine if you use smaller eggs. One egg per omelette, so if you can adjust the thickness of the egg, it’s pretty much ok if you use other pan sizes. My omelettes are about 2mm thick.
What did you think this looked like if I didn’t tell you it’s topped with aubergines cooked in egg?
Inspired visually: Candey
1 ft long Aubergine/eggplant/brinjal (accumulative), I used 3 pcs of 5inch long aubergines
3 large eggs (Grade A, 60gm with shells)
Few tablespoons of sliced spring onions
Some salt to taste
Cooking oil for frying
Equipment requirement : 9 inch frying pan
1. Slice aubergines as thick as 4mm.
2. On medium low heat, put some oil into frying pan and lay aubergine slices in pan. Flip them when they are fragrant to fry the other side.
3. Beat one egg with some spring onions and a bit of salt. Pour into frying pan (pour from the side)
4. Add more oil if it seems dry and fry until the base of omelette seems golden. Flip omelette and fry the other side as well.
5. Flip onto plate and repeat step 2-4 until all aubergines and egg is used up