Eggplant Brunch Scramble Recipes

EGGPLANT BRUNCH SCRAMBLE

Steps:

• peel and slice eggplant into 1 inch slices.
• place in zip locked bag and add.
• water to cover,salt and garlic powder
• close and place in fridge for 3 hours or overnight.
• When ready, drain eggplant, dry each slice (this is important),.
• dredge in flour (self rising or plain).
• place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
• Do in batches.
• HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
• Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
• whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
• Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
• Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
• then turn over in skillet and finish eggs till set again. Don't overcook eggs!
• Serve on a warm platter with options of either salsa or pork gravy and sauted onions.

EGGPLANT OMELET (TORTANG TALONG)

Steps:

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.