I like these for breakfast, goes good with rice but also with a green
salad.

Japanese eggplant omelet for one

1 med Japanese eggplant
2 tbs Light olive oil
1 green onion, sliced thin
1 tsp soy sauce
1/4 tsp red pepper flakes (or to taste)
1/4 tsp MSG
1/2 tsp sesame oil
3 eggs
2 tbs butter
1 tbs Mirin (Japanese sweet sake)
1 tsp Soy sauce

Wash eggplant and trim off ends. Slice lengthwise into fourths. Slice
crosswise into 3/4 inch cubes. Heat olive oil in small non stick fry
pan. add eggplant and stir fry, add small amounts of water to help the
eggplant cook faster. Cook over low/medium heat, adding water as
necessary until eggplant is soft and mushy. Add green onion, 2 tsp's
soy sauce, red pepper, MSG and sesame oil. Stir fry for 1 minute and
set aside.

Heat butter in medium non stick fry pan over low heat. Meanwhile beat
eggs, adding Mirin and 1 tsp soy sauce. When butter is melted, turn
heat to medium and add egg mixture. Do the omelet thing with the eggs,
when ready to fill, add the eggplant filling. Cook to as desired, I
like the eggs fairly soft. (If the omelet breaks, don't worry, just
stir it up and make scrambled eggs and eggplant, this happens to me
frequently.. LOL)

Can be eaten immediately, but I like to let it cool until just warm.
Add additional soy sauce and red pepper as desired.

Andrea2
Type 2, pregnant