VEGETARIAN

Eggplant Wrapped in Omelette with Tofu

Breakfasts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant Wrapped in Omelette with Tofu

Ingredients

Sesame Oil - 1 tablespoon
Vegetable Oil - 2 tablespoons
Garlic - 2 cloves
Mild Chili Spice - 1 piece
Eggplants - 1 piece
Chocolate eggs - 3 pieces
Soy Sauce - 1 tablespoon
Coconut Milk - 1 fl oz
Toasted Sesame - 2 tablespoons
Lime - 1 piece
Tofu - 3.5 oz
Cilantro - 1 stem

Step by Step guide

Step 1

In a preheated pot, pour in 1 tablespoon of vegetable oil and sesame oil. Add finely chopped garlic, deseeded chili, and eggplant cut into centimeter cubes. Sauté for 5 minutes, stirring, until the eggplant becomes soft.

Step 2

Heat a pan about 20 centimeters in diameter. In a bowl, mix the eggs with coconut milk, add a bit of soy sauce and sesame oil. Lightly beat with a fork. Pour a little vegetable oil into the pan and then pour in half of the egg mixture. Fry the omelette for 1–2 minutes until lightly golden on the bottom. Transfer to a serving plate and keep warm.

Step 3

Add sesame seeds to the pot, mix well, drizzle with soy sauce and lime juice. Add the diced tofu and keep on heat for about another minute until the tofu is warmed through.

Step 4

Meanwhile, prepare the second omelette and place it on a serving plate. In the center of the omelette, place the eggplant and tofu mixture, fold the edges of the omelette like an envelope. Garnish with cilantro.