Filipino Grilled Eggplant Omelet is a humble home-style dish built around whole eggplants charred over an open flame, peeled, flattened, dipped in beaten egg, and pan-fried until the eggs turn golden and set. The smoky, silky flesh of the eggplant pairs with savory seasoned eggs, making it a satisfying breakfast or rice topping. Serve hot with steamed rice and a drizzle of banana ketchup or fish sauce for an authentic touch.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 15 gFat
- 3 gSaturated Fat
- 10 gCarbs
- 5 gFiber
- 5 gSugar
- 8 gProtein
- 320 mgSodium
- 380 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 4 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the eggplant
- 4 Asian eggplants (about 1 lb / 450 g), long and slender
- 1 tablespoon vegetable oil, for grilling
- 1/4 teaspoon fine salt
For the egg coating
- 4 large eggs, beaten
- 1 1/2 tablespoons fish sauce (patis)
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, finely minced
- 1 small white onion, finely chopped
For frying
- 3 tablespoons vegetable oil
Directions
- Prepare a grill, stovetop burner, or broiler. Rub the eggplants lightly with oil and cook over medium-high heat, turning often, until the skin is charred and blackened on all sides and the flesh feels soft when pressed, about 8 to 10 minutes.
- Set the charred eggplants on a plate and let cool just enough to handle, about 5 minutes. Peel off the blackened skin, leaving the stem attached. Gently press each eggplant flat with a fork or the back of a spoon, keeping the shape mostly intact.
- In a wide shallow bowl, whisk together the eggs, fish sauce, black pepper, garlic, and onion until evenly combined.
- Heat the 3 tablespoons of oil in a nonstick skillet over medium heat until shimmering. Dip one flattened eggplant into the egg mixture, turning to coat thoroughly, then lay it in the skillet. Repeat with the remaining eggplants, arranging them in a single layer.
- Pour any remaining egg mixture evenly over the eggplants in the pan. Cook for 3 to 4 minutes until the bottom is golden and the eggs are mostly set around the edges.
- Carefully flip each eggplant omelet in one piece (or in two if needed) and cook the second side for another 2 to 3 minutes until golden and the eggs are fully cooked through.
- Transfer to a serving plate and repeat with any remaining eggplants and egg mixture. Serve immediately with steamed jasmine rice and a side of sliced ripe tomatoes or banana ketchup.
Cook’s Notes
- Asian eggplants are best because they have thinner skin, fewer seeds, and a sweeter, less bitter flavor than globe varieties.
- Char the eggplants directly over a gas flame or under a very hot broiler for the signature smoky depth; a dry pan works in a pinch but will not give the same flavor.
- Press the peeled eggplants gently; flattening them too hard will turn them into mush and make them hard to flip.
- For a heartier meal, stir 1/4 lb of ground pork or shrimp into the beaten eggs before dipping.
- Leftover omelets keep refrigerated for up to 2 days and reheat well in a lightly oiled skillet over low heat.
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