filipino

Stuffed Eggplant Omelet

This pan-fried dish pairs eggplant with eggs, ground pork and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

25 g Carbohydrates

40 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g eggplant 61 kcal
130g eggs 186 kcal
104g ground pork 252 kcal
52g onion, chopped 21 kcal
87g tomato, chopped 16 kcal
12g vegetable oil 106 kcal
9g soy sauce 6 kcal
1g ground black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

eggplant
Roast the eggplant directly over a gas flame or under a broiler, turning until the skin is charred and the flesh is soft, about 8 to 10 minutes. Cool slightly, then peel.
eggplantground black peppersalt
Split the eggplant open lengthwise, keeping it intact. Gently flatten on a plate and season with a pinch of salt and pepper.
ground porkoniontomatovegetable oilsoy sauce
Heat oil in a nonstick pan over medium heat. Saute onion and tomato for 2 minutes, then add ground pork and cook until browned, about 4 to 5 minutes. Stir in soy sauce and cook 1 minute.
eggplanteggsground porkground black pepper
Beat eggs with black pepper. Spoon the pork mixture over the flattened eggplant, then pour the beaten eggs over and around it.
eggs
Cook 3 to 4 minutes until set on the bottom, then carefully flip and cook 2 minutes more until the eggs are fully set. Serve hot.