Filipino-inspired, crowd-pleasing, budget-friendly quiche that will surely impress your family, friends or guests because of its exotic, flavorful, and delicious taste.
This recipe and How To Roast And Peel Eggplants came about when Liz from My Favourite Pastime had asked me what she could substitute for bitter melons on the Bitter Melons and Eggs recipe I posted a while back. She reminded me of the eggplant omelet, one of my mother’s specialty for breakfast.
I made the authentic bitter melon omelet and posted it a while back and someone had asked me what she could use as a substitute for the bitter melons and it reminded me of the boiled or roasted eggplant my mother used when bitter melons were unavailable. Eggplants were abundant and inexpensive, so she would cook them often. I remember it was very tasty and delicious that even for a picky eater like me (Surprise! Yes, I was a picky eater growing up to a point where I was teased for being skinny) really enjoyed it. Like the bitter melon omelet, the eggplant omelet (pictured below) is one of the staple dishes served at breakfast table during my childhood served with steamed rice.