Individual Omelet Stuffed with Eggplant

Breakfasts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Individual omelet stuffed with eggplant

Ingredients

Eggplants - 17.6 oz
Cotton Oil - 5 tablespoons
Onion - 12.3 oz
Wheat Flour - 1 tablespoon
Milk - 10 fl oz
Cheese Spread - 1.8 oz
Chocolate eggs - 8 pieces
Salt - to taste
Tomatoes - 3 lbs
Sugar - 1 teaspoon
Vegetable Oil - 3 tablespoons

Step by Step guide

Step 1

Prepare the tomato sauce: blanch the tomatoes and peel them, cut them in half, remove the seeds, and then chop finely. Also finely chop 100 grams of onion, add both to hot corn oil, season with salt, add sugar, and sauté, stirring well.

Step 2

Peel the eggplants and pass them through a meat grinder or chop them in a food processor. Place the eggplants and chopped onion in a preheated skillet with vegetable oil and cook over low heat, stirring occasionally, for 8–10 minutes, until the eggplants are slightly browned. While stirring, add the flour and cook for another couple of minutes. Then gradually add the milk in small portions. Season the mixture with salt and cook for another 10 minutes until thickened, remembering to stir.

Step 3

Preheat the oven to 392°F. Using the remaining vegetable oil and eggs, prepare mini-omelets in a small skillet (one egg for each): vigorously beat the eggs in a bowl, seasoning them with a small amount of salt, for one minute. Pour the eggs into the skillet, using a fork or spatula to lift the edges. Fry until the omelet is browned on the bottom.

Step 4

As each omelet is ready, place a spoonful of the eggplant mixture on each omelet and fold it, then transfer the mini-omelets to a baking dish. When all portions are ready, pour the tomato sauce over the omelets, sprinkle with cheese, and bake for about 8 minutes until browned. Serve immediately, straight from the dish, with two omelets per person.