filipino

Grilled Eggplant Omelet with Tomato Relish and Rice

Name: Grilled Eggplant Omelet with Tomato Relish and Rice
Yield: 1 serving
Cuisine: filipino
Ingredients: 239 g eggplant, whole; 138 g eggs; 13 g vegetable oil; 175 g cooked white rice; 120 g tomato, diced; 46 g onion, finely chopped; 9 g cane vinegar; 9 g soy sauce; 2 g salt; 0.92 g ground black pepper

This grilled dish pairs eggplant, whole with cooked white rice, tomato, diced and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

75 g Carbohydrates

27 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g eggplant, whole 60 kcal
138g eggs 197 kcal
13g vegetable oil 115 kcal
175g cooked white rice 228 kcal
120g tomato, diced 22 kcal
46g onion, finely chopped 18 kcal
9g cane vinegar 2 kcal
9g soy sauce 6 kcal
2g salt 0 kcal
1g ground black pepper 2 kcal

Cooking instructions

eggplant
Char eggplant directly over a flame or on a hot pan until skin is blackened; rest 2 minutes, then peel and flatten the flesh with a fork.
eggplanteggssoy sauceground black pepper
Beat eggs with soy sauce and black pepper. Fold in the flattened eggplant.
eggsvegetable oil
Heat oil in a nonstick skillet over medium. Pour in egg mixture and cook 3-4 minutes until set; flip and cook 1-2 minutes more.
tomatoonioncane vinegarsalt
Make relish: toss tomato, onion, and cane vinegar with a pinch of salt.
cooked white rice
Serve omelet with cooked rice and spoon relish on top or on the side.