I also love eggplants, espcially with eggs. What to do then is make eggplant omelet. I didn’t want to take out the tabletop grill or the foreman, nor do I want to use the oven, the effect is just different. I like to grill the old way, hot almost touching the embers, so there you are there is CO2 in this process because it does not use charcoal. It may have emitted some in the frying process. What was I trying to make here? Eggplant omelette if it has no filling embotido if it is filled.
So I first grilled the eggplant to a bit of overdone such that the skin is almost charred. Once it is done, on running water I removed the skin, which is fairly easy since it is burnt therefore almost crumbly. Pat dry and dip in a beaten egg, add salt and pepper, you can add curry or italian seasoning, if you so prefer. In a frying pan, heat vegetable oil–olive oil tends to heat faster, an olive canola or olive butter can be used too. Once the oil is hot enough pour the egg-eggplant combination, push the egg into the eggplant so that it does not spread throughout the pan. Turn the eggplant for an equal doneness, remember the eggplant is already cooked. We want the egg cooked, not runny or crunchy.
I had some shrimps and mushrooms crying for attention, I gave in, shelled and deveined the shimp, sliced the mushroom. On the same pan, I caramelized some onions, put a little garlic and added the mushroom, then the shrimps last. A little salt and dinner is ready.
Did that gross you out? I assure you those coils are clean after all it is hot. Anyway it is good eating. 🙂