A good way to dress-up your regular Tortang Talong is to make Eggplant and Ground Chicken Omelet. This recipe might sound nice – well this is really nice and delicious, but it can be described as your regular tortang talong cooked with sautéed ground chicken. This adds more protein to your regular fried eggplant meal. I enjoy eating this dish because it is delicious and it makes me feel full longer compared to eating vegetables alone. Eggplant and Ground Chicken Omelet is best eaten with banana ketchup and steamed white rice.
I also tried to make a sandwich out of it using whole grain wheat bread and a spread of light mayonnaise — I thought that it was great. Aside from using ground chicken, you can also use ground pork, ground beef, or ground turkey. If you are hesitant to eat fried dishes, you can prepare this dish in a healthier way using the oven. Instead of using too much oil, I use olive oil cooking spray to grease my oven-safe frying pan. I set the oven to broil mode to cook my Eggplant and Ground Chicken Omelet.
Try this Eggplant and Ground Chicken Omelet recipe. Let me know what you think.
Eggplant and Ground Chicken Omelet
2 pieces Chinese eggplant
3 eggs, beaten
1/2 lb. ground chicken
1 medium onion, minced
1/2 teaspoon minced garlic
6 tablespoons cooking oil
Salt and pepper to taste
Prepare the eggplants by removing the skin. This can be done by baking the eggplant in 350F for 20 to 25 minutes. Gently peel the skin off after removing the eggplant from the oven and letting the temperature cool down. A quicker way is to burn the skin off by directly exposing the eggplant to fire, but this is not recommended for beginners.
After peeling the skin off the eggplants, arrange both eggplants flat in a wide plate. Using a fork, press the eggplant gently until it spreads-out and forms a paddle-like figure. Set aside.
Heat 2 tablespoons of cooking oil in a sauté pan.
Once the oil becomes hot, sauté the garlic and onion until the onion is soft.
Put-in the ground chicken. Stir fry for 2 to 5 minutes.
Add salt and pepper to taste. Stir, turn off the heat, and set aside.
Meanwhile, heat the remaining 4 tablespoons of cooking oil in a wide frying pan.
Once the oil is hot, quickly dip the eggplant in beaten egg and place it flat on the frying pan to fry.
Scoop about a quarter (1/4) of the cooked ground chicken and arrange it on top of the eggplant. Pour beaten egg on the ground chicken enough to cover everything, do not put too much though as you will still need the egg later.
Scoop some cooking oil from the pan and pour it over the top off the eggplant omelet. This will partially cook the egg on top and prevent the meat from falling apart.
Gently turn-over the eggplant (side with ground chicken facing down). Use a wide spatula to do this. Continue to cook in medium heat for 3 minutes. While doing this, scoop a quarter of cooked ground chicken and arrange it on top of the other side. Pour some egg on top of the ground chicken and scoop some cooking oil on top.
Flip the eggplant and cook the other side for 2 to 3 minutes.
Transfer the eggplant to a serving plate. Serve with rice and banana ketchup.
Share and enjoy!
Number of servings (yield): 2