I tried an eggplant omelette recipe for the first time and served it with one of the suggested condiments. Though the omelette was a bit heavy for me, the sauce was addictive!
Below are some links to more details, including photos:
My Story
I bought some eggplants that were on sale at the supermarket and was planning to make eggplants with pork again. However, by the time I was ready to cook this, I had already run out of ginger!
Since I had to find another way to use the eggplants, I went on a search for recipes. At the time, I was also curious to see if there was a Filipino recipe for them.
Inspiring Recipe
What I found was Eggplant Omelette from Vanjo Merano’s Filipino food blog, Panlasang Pinoy, the same place I go to whenever I want to make Chicken Adobo. Since the omelette recipe had sriracha mayonnaise as one of the suggested condiments, I scoured the internet for a recipe and came across Sriracha Mayonnaise on a website that I’ve also referenced before, Leite’s Culinaria.
First Try
With the eggplants already purchased, there was nothing else to buy.
Ingredients to Use
By allocating two eggplants to the first attempt, I set the serving size to 4 on the omelette recipe. Also, since I didn’t have any garlic powder, I just used granulated garlic instead.
As for the Sriracha mayonnaise, I followed the recipe as written, because it was intended for 4 servings already.
Steps to Prepare
My experience with the omelette recipe are highlighted below:
- Step 2 – I poked holes only on the top and bottom of the eggplants, followed by baking them for 25 minutes.
- Step 5 – I cooked the mixture for 5 minutes.
- Step 6 – Because the skillet was too heavy and oily to handle, I decided to flip the omelette using a spatula instead of a plate.
Regarding the other steps, I followed them as written.
Lastly, the Sriracha mayonnaise recipe had the perfect proportions, so I didn’t need to adjust it at all.
Time to Eat
Since I had some challenges during the flipping process, the omelette didn’t come out as one round piece.
Recipe Rating
Below were the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 8 |  |  | |
The eggs were fluffy with pieces of sweet eggplant, but overall, the dish was a little heavy. By adding the Sriracha mayonnaise, it was too rich.
The sauce by itself had a nice spicy kick and my husband used it as a dip for some pork chops that I cooked on the same night.
Second Try
For the second round, I wanted to improve the process.
Ingredients to Use
In terms of the ingredients, I used the same amount for each item as compared to the first try.
Steps to Prepare
The only changes I made to the instructions for the omelette were in Steps 2 and 6.
First, since the area near the stalk was not soft when I mashed it before, I tried to add more holes on all four sides of each eggplant, especially near the stalk, instead of on just the top and bottom.
When it came to flipping the omelette, I placed the half-cooked mixture on a plate, covered it with another plate, and flipped it before placing the contents back onto the skillet, hoping that everything would stay intact.
Time to Eat
As shown below, the omelette came out more circular than before.
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 8 | | | |
Despite poking extra holes near the stalks before baking the eggplants, they weren’t any softer than before. Also, though the omelette again tasted good, it was still a little heavy.
As for the sauce, it was still a hit!
I don’t plan on repeating the omelette recipe due to the splattering mess from the large amount of oil used and difficulty of flipping the mixture.
However, I will definitely be using the mayonnaise-based condiment in the future. To make it better, I will try the following:
Continuous Improvement
- Use a hot sauce without preservatives.
Going through the minor struggle of cooking the eggplant omelette, I learned the following that I’d like to share with my younger self:
Lesson for Dumber Self
- Though I won’t always repeat a recipe fully, I can apply what I learned from the experience! (In this case, I’m going to find a way to use baked eggplants to minimize the stove-top cooking time for a stir-fry with eggplants.)
What will you do now?
Next Step for You
- Try the Eggplant Omelette recipe, from Vanjo Merano’s Filipino food blog, Panlasang Pinoy, with the Sriracha Mayonnaise recipe, from the website, Leite’s Culinaria?
- Share your experience of precooking food in an oven for a stir-fry?
- Read another post on this site? (Go to the menu at the top of the page.)
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