Ingredients
- 2pcs Lebanese Eggplant
- 3pcs medium size egg
- 500ml chicken stock
- 2pcs laurel leaves
- 1.25ml squid fish sauce
- 2.5ml LKK Teriyaki sauce
- Pinch of salt
- 90ml cooking oil
Method
- Boil eggplant in the chicken stock with laurel leaves until soft and tender.
- Meanwhile, while waiting the eggplant to cook, in a bowl,whisk the eggs thoroughly. In a separate bowl, mix the squid sauce and the teriyaki sauce.
- Once eggplant is cook, allow it to cool down then peel. After peeling, flatten the eggplant carefully make sure it is not smash.
- Drizzle the salt on the eggplant. Rub the combine sauces to the flatten eggplant.
- Deep into the eggs making sure all the sides sre soak with eggs.
- Heat the pan. Add the oil. Then fried the eggplant omelette. Add the remaining eggs into the eggplant Flip side when it turns golden.
- Serve and enjoy with your favorite sauce.
Product used in recipe
- LEE KUM KEE - LKK STIR-FRY SAUCE TERIYAKI 250G
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
