Eggplant Omelet, Egg & Potato Salad
A whole eggplant steams right in the rice, then gets peeled, coated in curry egg, and pan-fried into a golden omelet, with a quick potato and egg salad on the side.
Ingredients
- 2 cups rice + 2 cups water
- 4 potatoes
- A handful of carrots
- 2 eggs, plus 2 more for the omelet coating
- 1 firm eggplant
- Curry powder
- Oil
- Mayonnaise and sriracha
- Chopped scallions and sesame seeds
- Salad dressing: 4 tbsp Greek yogurt, 2 tbsp mayonnaise, 1 tbsp whole grain mustard, 1 tbsp honey, 1 tbsp lemon juice, salt and pepper
- 1/2 pickled cucumber, corn, carrots (for the salad)
Instructions
Cook the rice, potatoes, carrots, eggs, and eggplant together on Rice mode in the rice cooker.
Peel the skin off the fully tender cooked eggplant.
Beat 2 eggs and season with curry powder.
Coat the peeled eggplant in the egg mixture.
Heat oil in a skillet and pan-fry the coated eggplant until golden brown on both sides.
Place it over warm rice, drizzle with mayonnaise and sriracha, and garnish with chopped scallions and sesame seeds.
For the potato and egg salad, mix the Greek yogurt, mayonnaise, whole grain mustard, honey, lemon juice, salt, and pepper for the dressing.
Mash and combine the cooked potatoes and eggs with pickled cucumber, corn, and carrots, then fold in the dressing.
