Name: Kate Dorothy Arado

Section:

Eggplant Omelette

Ingredients:
 3 pieces eggs

 1 medium eggplant
 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 A dash of ground black pepper
 4 tablespoons olive oil
 2 fresh sliced cube tomatoes
Instructions
1. Beat the eggs in a large bowl. Add salt, ground black pepper, sliced cube of
tomatoes, and garlic powder. Continue to beat until all ingredients are well blended. Set
aside.

2. Use a fork to create tiny holes all over the eggplant. Cook the eggplant by either
baking it in the oven at 400F for 20 to 25 minutes, or exposing it in fire over a stove top
until the skin gets burnt and turns black.

3. Let the eggplant cool down. Peel the skin then cut the stalk off. Arrange the
eggplant flat in a plate. Gently mash using a fork.

4. Transfer the mashed eggplant to the bowl with beaten egg. Beat until the
eggplant is well incorporated with all the ingredients.

5. Meanwhile, heat olive oil in a pan. Once the oil gets hot, pour the mixture into
the pan. Continue to cook in low to medium heat for 3 to 5 minutes.

6. Flip the eggplant omellette using a plate. Do this by lifting the pan and tilt it
towards the plate until the content slides into the plate (you can also use a spatula).
Make sure that the cooked part is facing down. Now, hold the plate with one hand and
the pan with the other. Cover the plate with pan and then quickly flip it over in a way
that the top part of the omellete (which is still uncooked) touches the base of the pan.
Continue to cook for 3 minutes.

7. Transfer to a serving plate. Serve with your favorite condiment.

8. Share and enjoy!