Though we usually eat this for breakfast, this omelet can also be eaten for lunch or supper.

Ingredients:

• 2 eggplants
• 1 or 2 eggs
• ½ tsp salt
• ½ tsp ground black pepper
• ¼ cup cooking oil

Method:

1. Boil or grill eggplants until brown or skin easily peels.
2. Meanwhile, beat the eggs with salt in a small bowl.
3. Skin eggplants and slice crosswise into half.
4. Using a fork, flatten them in a shallow bowl.
5. Pour eggplants over the beaten eggs turning once to coat.
6. In a shallow pan set fire to medium to heat the cooking oil.
7. Sprinkle with black pepper just before placing the eggplants in the pan.
8. Turn when brown on the other side.
9. Cooking is done when both sides are golden brown.

Serve with rice.

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