Sunday, April 06, 2008

"Eggplant Salad Omelet"

  • 1 tbsp sunflower oil
  • 1/3 cup eggplant salad (recipe here)
  • 1 tsp minced finger chili
  • 1 tbsp butter or margarine
  • 2 pcs eggs
  • salt and white pepper
  • 2 tbsps minced cheddar cheese
  • dried oregano leaves

In a small bowl, break the eggs. Add salt and white pepper. Beat. Set aside.

In a non-stick pan, put half of the oil. Add the eggplant salad. Cook over low heat for 5-6 minutes or until soft, stirring often. Put the finger chili. Cook for another minute. Remove from heat.

In another non-stick pan, over medium fire. Put the rest of the oil and butter. Heat lightly. Pour the beaten eggs. Place the cheese and a good pinch of dried oregano leaves on half of the omelet. Follow with cooked eggplant salad with chili. Flip the other half of the omelet over the mixture. Place in a plate. Sprinkle some more with dried oregano leaves.

Serve immediately and with bread.

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