Eggs and eggplants cooked like this really delicious, soft texture eggplant with the savory flavor

Ingredients

• 3 pieces Eggs (large, room temperature)
• 1 stalk Scallion (chopped fine)
• 0.25 teaspoon Mushroom Bouillon Powder (granular)
• 0.5 teaspoon Salt (to taste, fine sea salt)
• 0.25 teaspoon Ground Black Pepper (freshly ground)
• 1 teaspoon Cornstarch (mixed with 2 tsp water to form a slurry)
• 1 large Eggplant (about 300 g, sliced into thin match‑stick pieces)
• 1 tablespoon Vegetable Oil (neutral oil, such as canola or sunflower)

Instructions

1. Prepare the Egg Mixture

   Crack the three eggs into a mixing bowl, beat evenly with chopsticks, then stir in the chopped scallion, mushroom bouillon, salt, ground pepper, and the cornstarch slurry until fully combined.

   Time: PT5M

2. Slice the Eggplant

   Trim the ends off the eggplant, slice it thinly, then cut the slices into match‑stick sized pieces (about 3‑4 mm wide).

   Time: PT5M

3. Rinse and Drain Eggplant

   Place the eggplant sticks in a large bowl, cover with water and swish to remove any bitterness, then drain well using a colander or clean kitchen towel.

   Time: PT2M

4. Dry‑Sauté Eggplant

   Heat the skillet over high heat, add the drained eggplant sticks without any oil and stir‑fry for about 2 minutes until most of the moisture evaporates and the pieces start to soften.

   Time: PT2M

   Temperature: high heat

5. Add Oil and Finish Eggplant

   Add 1 Tbsp of vegetable oil to the pan, continue stir‑frying for another 1‑2 minutes until the eggplant is fully tender and lightly browned.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook the Egg Layer (First Side)

   Evenly pour the prepared egg mixture over the eggplant, spreading it with the spatula. Cook on medium heat until the underside turns golden brown, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

7. Flip and Cook the Other Side

   Using the spatula, carefully flip the whole egg‑eggplant cake and cook the other side until golden, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

8. Serve

   Slide the finished egg and eggplant omelette onto a serving bowl, garnish with extra chopped scallion if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

365

Protein

20 g

Carbohydrates

11 g

Fat

29 g

Fiber

3 g