Best Eggplant Brunch Scramble Recipes

Eggplant Omelet (Tortang Talong) image

Provided by Nicole Ponseca

Yield 2-4 servings

Number Of Ingredients 6

2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Steps:

Preheat the broiler.
Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
Serve hot or at room temperature, with fish sauce.

Eggplant Brunch Scramble image

Provided by Sassygirlsmom

Time 40m

Yield 2 platters, 10-12 serving(s)

Number Of Ingredients 10

2 eggplants
1 tablespoon garlic powder
4 tablespoons salt
water, to cover eggplant in a gallon size zip locked baggie
1 cup plain flour
1/4 cup canola oil
1 dozen egg
salt and pepper
salsa (to go latin)
pork gravy and sauted onion (taste like egg foo young)

Steps:

peel and slice eggplant into 1 inch slices.
place in zip locked bag and add.
water to cover,salt and garlic powder
close and place in fridge for 3 hours or overnight.
When ready, drain eggplant, dry each slice (this is important),.
dredge in flour (self rising or plain).
place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
Do in batches.
HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy!
Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant)
Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low.
Then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
then turn over in skillet and finish eggs till set again. Don't overcook eggs!
Serve on a warm platter with options of either salsa or pork gravy and sauted onions.