I was inspired by the Indonesian eggplant omelet, Tortang Talong, when I made this. Admittedly my eggplant was steamed, not grilled as in the original, but this still made for a delicious dinner.
1 medium sized eggplant
2 tsps chopped green onion
1 tsp Worcestershire sauce (there are vegetarian versions for those who do not eat fish)
1 Tbsp olive or vegetable oil
Salt to taste
Cut the eggplant lengthwise in half inch strips, stopping before you reach the tip so that the eggplant remains in one piece. Place in a steamer over boiling water, cover, and steam over low for 12 minutes, checking that the water does not boil away at the half way mark and adding more if needed.
When the eggplant has steamed for 12 minutes, remove it from the heat and from the hot water below and set the steamer in the sink to drain while you proceed with the omelet. Salt the eggplant lightly before you do.
Beat the eggs in a small bowl, along with the Worcestershire sauce, the chopped green onion and a bit of salt. Set aside.
Heat the oil in a pan until very hot. Add the eggplant to the pan and quickly fan it out so that it lays flat. Pour over the the egg mixture which will foam up at the edges as soon as it touches the hot oil.
Lower the heat and cook until the egg is set and cooked to your taste.
Remove to a plate and enjoy.