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Seafood Recipes

Crab meat and eggplant omelet

By ⋅ October 27, 2009 ⋅ Post a comment

Ingredients

  • 300 g. of crab meat
  • a bunch of onion leaves, cut into half-inch lengths
  • 1 egg
  • salt
  • pepper
  • 2 eggplants, cooked (boiled, steamed, broiled or grilled)
  • cooking oil for frying

Instructions

  1. Place the crab meat in a bowl. Add the onion leaves. Season with salt and pepper. Add the egg and stir.
  2. Peel the eggplants by pulling off the skins.
  3. Make a shallow vertical slit to open the eggplant then press the flesh lightly with a fork to spread it out to make the base of the torta.
  4. Spoon the prepare filling on the eggplant.
  5. Press down and pat to make the filling compact.
  6. Heat the cooking oil in a frying pan (this isn’t deep frying so you don’t really need too much oil) and slide an eggplant into the pan. Cook over medium high heat just until the bottom is firm enough to lift. You can do this by lifting a portion with a spatula. If it feels firm enough, flip over too cook the top side. Repeat for the other eggplant.

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