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Sunday, August 28, 2011

Eggplant Cheese Omelette

6 medium sized eggplants 1 egg
1 cup water 1/4 cup bread crumbs
1 tablespoons salt Cooking Oil
1 cup grated cheese

Wash eggplants and drop into the water with salt.
Bring wate: to boil, cover and cook rapidly for 15 minutes.
Remove eggplant from pot, peel and mash with fork.
Add a grated cheese, egg and bread crumbs. Mix well.
Heat enough cooking oil in a frying pan.

Drop eggplant mixture into hot pan and fry until brown.
Turn to brown other side.
Serve hot with tomato catsup.
Yield: 4 to 6 servings.

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