Eggplant wrapped in omelette with tofu
2 servings
30 minutes
The omelet-wrapped eggplant with tofu is a refined dish that harmoniously blends French culinary elegance with Eastern notes. The delicate omelet, with light creamy hints of coconut milk, envelops a flavorful filling of soft eggplant and velvety tofu infused with sesame oil and soy sauce. Lime adds freshness and zest, while cilantro provides a vibrant herbal accent. This dish is perfect for morning enjoyment or a light dinner, and its balance of textures and flavors makes it an unforgettable experience. It embodies the philosophy of French cuisine—simplicity, elegance, and respect for each ingredient.
1
In a heated pot, pour in a tablespoon of vegetable and sesame oil. Add finely chopped garlic, seedless chili, and eggplant cut into centimeter cubes. Sauté for 5 minutes, stirring, until the eggplant becomes soft.
- Vegetable oil: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Eggplants: 1 piece
2
Heat a pan about 20 centimeters in diameter. In a bowl, mix eggs with coconut milk, add a little soy sauce and sesame oil. Whisk lightly with a fork. Pour some vegetable oil into the pan and then pour in half of the egg mixture. Fry the omelet for 1-2 minutes until lightly golden on the bottom. Place on a serving plate and keep warm.
- Chicken egg: 3 pieces
- Coconut milk: 50 ml
- Soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
3
Add sesame to the pot, mix well, drizzle with soy sauce and lime juice. Add diced tofu and keep on the heat for about a minute until the tofu is warmed.
- Sesame seeds: 2 tablespoons
- Soy sauce: 1 tablespoon
- Lime: 1 piece
- Tofu: 100 g
4
Meanwhile, prepare the second omelet and place it on a serving plate. In the center of the omelet, add the eggplant and tofu mixture, and fold the edges of the omelet like an envelope. Garnish with cilantro.
- Fresh cilantro (coriander): 1 stem