Usuba
Eggplant and Tofu in Omelet Wrap
A delicate omelet with coconut milk wraps an aromatic filling of pan-fried eggplant and tofu with sesame seeds. The dish combines Asian flavors: soy sauce, lime, garlic, and chili create a savory taste, while sesame oil adds depth. Light and satisfying at the same time.
- Total
- 30 min
- Standard serving
- 388.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Heat the pan. Pour in vegetable and sesame oil. Add finely chopped garlic and deseeded chili, then eggplant cut into 1 cm cubes.
Fry for 5 minutes, stirring, until the eggplant becomes soft.
- 2
Step 2
Heat a skillet about 20 cm in diameter. In a bowl, mix eggs with coconut milk, add a little soy sauce and sesame oil. Whisk lightly with a fork.
Pour a little vegetable oil into the pan, then add half of the egg mixture. Fry for 1–2 minutes until lightly golden on the bottom.
Place the omelet on a plate and keep it hot. Repeat with the second half of the mixture.
- 3
Step 3
Add sesame seeds to the pot with eggplant and mix well. Drizzle with soy sauce and lime juice.
Add diced tofu with 1 cm cubes. Keep it on the heat for about 1 minute until the tofu is heated through.
- 4
Step 4
Place a mixture of eggplant and tofu in the center of each omelet. Fold the edges of the omelet into an envelope shape.
Garnish with fresh cilantro and serve hot.
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