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1 thin Asian eggplant
1 fat Western eggplant
2 eggs, beaten until light yellow
2 Tablespoons cornstarch
2 scallions, minced
salt and pepper, to taste
2 Tablespoons vegetable oil
1/2 teaspoon sesame oil
1. Put both eggplants under the broiler or on the grill and cook them on all sides until the skins are burned. Then remove them, peel away the skin, and mash them.
2. Mix eggs, cornstarch, scallions, and salt and pepper, then stir in the mashed eggplants.
3. Heat a wok or fry pan, add the vegetable oil and pour in the eggplant mixture. Fry until it is browned and set, then turn it over and fry on the other side, until brown. Remove to a pre-heated plate, pour the sesame oil on top and using the long side of a chopstick, spread the sesame oil around. Then cut the omelet into eight sections, and serve.