1. In the microwave, turbo steam the eggplants until soft, for about 10 minutes. Peel off skin, leaving stems on. Use a fork to flatten eggplants.
  2. In a food processor, slice the red and green bell peppers. Remove and set aside. Next, chop the garlic and onion.
  3. Place a pan over high heat until hot. Add 2 teaspoons of the oil, swirling to coat sides. Add garlic and onion; stir-fry for 2 minutes. Add the sliced bell peppers, salt and pepper; cook for 1 minute until crisp-tender.
  4. In a bowl, whisk eggs with salt and pepper.
  5. In a nonstick pan, add 2 teaspoon of cooking oil over medium-low heat until hot. Pour in half of the egg mixture. Lay 1 eggplant across center of pan; spoon half of the cooked filling over the eggplant. Then sprinkle ¼ cup of shredded mozzarella cheese on top. Cook until bottom of omelet sets, for 2 to 3 minutes. Fold in the sides so the omelet covers the eggplant entirely.
  6. Slide the omelet out of the pan onto a plate; garnish with chili garlic sauce. Repeat step 5 to cook the rest.



  • 2 Asian eggplants (Brinjal)
  • ½ red bell pepper
  • ½ green bell pepper
  • 2 tsp cooking oil
  • 2 cloves garlic, chopped
  • 1 small onion, sliced
  • A pinch of salt and pepper
  • ½ cup shredded mozzarella cheese



  • 2 large eggs
  • ½ tsp salt
  • ¼ tsp white pepper
  • 2 tsp cooking oil



  • 2 tsp chili garlic sauce