Fried eggplants with garlic and tomatoes in an omelette
5 servings
40 minutes
Fried eggplant in an omelet with garlic and tomatoes is a dish that embodies the brightness and richness of Chinese cuisine. Thin slices of eggplant soaked in airy omelet become tender and flavorful, while garlic adds a spicy kick. The sweet tang of ripe tomatoes harmoniously complements the rich taste of the vegetables, creating a balanced combination of textures and aromas. This dish not only decorates your table but also surprises with its versatility: it is equally delicious hot with a glass of red wine or cold as an ideal snack for traditional drinks. Historically, this recipe originates from simple rural kitchens in China where eggplants were often used in hearty, aromatic dishes. Due to its simplicity and rich flavor, it remains a favorite among many generations.
1
When choosing eggplants for this dish, select thick ones that are not too long, no more than 15-20 cm. The tomatoes should ideally match the diameter of the eggplant.
2
We prepare all the ingredients at once, there won't be time during the process. Additionally, we need to prepare two large flat plates, four forks, three flat plates for vegetables, and one small plate for garlic.
3
We wash the eggplants, remove the stems, cut them into long slices 0.5 cm thick. We place them on a plate.
- Eggplants: 1 kg
4
Slice the tomatoes into circles and place them on a plate.
- Tomatoes: 1 kg
5
Grate the garlic on a fine grater and place it on a plate.
- Garlic: 10 cloves
6
Beat the eggs with salt in a wide and deep bowl.
- Chicken egg: 7 pieces
- Salt: to taste
7
The preparatory stage is complete, let's start cooking.
8
Pour vegetable oil into the pan and heat it well, dip each slice of eggplant in beaten eggs. Using two forks, place them in the hot pan and fry on both sides until brown.
- Vegetable oil: 50 ml
- Eggplants: 1 kg
- Chicken egg: 7 pieces
9
Using two other forks, we transfer to a large plate. The key here is speed: you need to quickly grease one side of the eggplant with garlic, place a slice of tomato on one end, and quickly fold it in half; if you let it cool, the eggplant will break and nothing will work.
- Garlic: 10 cloves
- Tomatoes: 1 kg
10
In the end, we should get a sandwich with a slice of tomato in the middle.
11
We transfer everything to the second dish. That is, one dish is for wrapping, and the second is for serving and storage.
12
For now, this dish needs to be made by two people; while one rolls, the other fries the eggplants. Later, when you get the hang of it, you can do it alone.
13
This dish is delicious both hot and cold. It pairs well with red wine when hot, and is a perfect snack for vodka when cold.
14
Enjoy your meal!!