Chicken-Eggplant Omelette Recipe
AJI-NO-MOTO® Umami SeasoningIngredients
- 3 pcs. (150 g) Eggplant, grilled, peeled, flattened
- 3 Tbsps. (45 ml) Cooking oil
- 2 Tbsps. (30 g) Onions, chopped
- 2 Tbsps. (30 g) Garlic, minced
- 1/2 cup (120 g) Ground chicken
- 1/2 cup (60 g) Red and green bell pepper, sliced
- 1/2 cup (60 g) Tomato, sliced
- 1/8 tsp. (0.5 g) Salt
- 1/4 tsp. (0.3 g) Ground black pepper
- 1/4 cup (15 g) Spring onions, chopped
- 3 pcs. (180 g) Eggs, beaten
- 1/2 pack (5 g) AJI-NO-MOTO® Umami Seasoning
- 3/4 cup (180 ml) Cooking oil
Procedure
- SAUTÉ. In hot oil, sauté onions, garlic until fragrant, add chicken and cook until color turns light brown. Add bell peppers and tomatoes, mix well.
- SEASON. Add salt and pepper, turn off the heat and add spring onions. Transfer to a bowl and set aside.
- COMBINE & SUBMERGE. In one bowl combine beaten eggs with AJI-NO-MOTO® Umami Seasoning, mix well. Submerge each piece of eggplant into the egg mixture, place in a platter, and press 3 Tbsps. (45g) of vegetable-chicken mixture on top. Repeat the steps with all of the remaining eggplants.
- PAN-FRY. Heat oil in a pan and fry eggplant one a time.
- SERVE. Drain the oil, transfer it in a serving platter. Serve and enjoy.
Cooking Tips
Soak the grilled eggplant in cold water for easier peeling of the skin.
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
3
Serving size: 1 slice (200 g)
Products Used
AJI-NO-MOTO® Umami Seasoning
Buy Now
Nutrition Facts
Calories per serving (kcal)
425.6
Carbohydrates (g)
10
Proteins (g)
18.7
Fat (g)
34.5
Dietary Fiber (g)
2.5
Calcium (mg)
93.3
Iron (mg)
3.5
Sodium (mg)
386.1
Good to Know Nutrition Facts
Reduced sodium by 48% Original sodium content: 2 teaspoons (10 g) Salt. Eggplant is low in calories and sodium and is a great source of dietary fiber, Potassium, and B vitamins for healthy body processes.