Aubergine and Onion Omelette

It is always handy to keep a supply of eggs for those days when we want to eat protein but find the refrigerator empty of fish and meat. Oops ... forgot about not having stocked up! Or just  want to whip up an easy and stress-free meal. Omelette or Omelet is a good choice!  Just a bit of simple creativity in action with a combination of leftover vegetables and we are able to come up with the required protein and nutrients.

I will be sharing my recipe for Aubergine and Onion Omelette today and which will be my final post on Aubergine / Brinjal / Eggplant recipes for this month. Antioxidants are found in the skin especially that of the black and dark purple varieties and for this important nutrient, I will include the skin in my omelette.  The aubergine is diced into small and thin slices so that the skin is not felt when eaten.

Aubergine and Onion Omelette
200g aubergine
1/4 tsp salt
50g onion (small)
1 sprig green/spring onion
3 large or 4 small eggs
1/4 tsp salt or less
pinch of white pepper
light olive oil

  • Dice aubergine into small and thin slices. Mix well with 1/4 tsp salt and set aside for 10 minutes and then lightly squeeze out excess water.
  • Roughly chop onion.
  • Thinly slice green/spring onion.
  • Lightly beat eggs with 1/4 tsp salt and pepper and stir in chopped onion.

How to cook
  1. Heat enough oil and fry aubergine until cooked and soft.  Scoop out.
  2. Lightly oil and heat pan, pour in a portion of egg mixture, spread some fried aubergine and green onions evenly over.
  3. Cook on both sides until nicely browned and fold.  Repeat the same with the other batches (makes 3 or 4).


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