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Spicy Eggplant Shreds Omelette (Xiāng Là Qié Sī Jiān Dàn Bǐng, )

🍳 Chinese Spicy Eggplant Shreds Omelette (Xiāng Là Qié Sī Jiān Dàn Bǐng)


This dish is a creative home-style recipe that combines tender shredded eggplant with beaten eggs, pan-fried into a golden, fragrant omelette. The addition of chili brings a spicy kick, making it flavorful, filling, and perfect with steamed rice.

🛒 Ingredients

  • Eggplant: 1 medium (about 200 g)

  • Eggs: 3 large

  • Green chili peppers: 1–2 (sliced, adjust to heat level)

  • Garlic: 2 cloves (minced)

  • Light soy sauce: 1 tbsp

  • Salt: ½ tsp (adjust to taste)

  • White pepper: a pinch

  • Chili flakes or chili paste: ½ tsp (optional, for extra spice)

  • Cooking oil: 2 tbsp

  • Scallions: 1 stalk (finely chopped, for garnish)

👩‍🍳 Instructions

Step 1. Prepare the Eggplant

  1. Wash the eggplant and cut it into thin shreds (like matchsticks).

  2. Soak the shredded eggplant in salted water for 5–10 minutes to remove bitterness and excess moisture.

  3. Drain well and pat dry with a kitchen towel.

Step 2. Beat the Eggs

  1. Crack the eggs into a mixing bowl.

  2. Add soy sauce, white pepper, and a pinch of salt.

  3. Whisk until smooth and slightly frothy.

Step 3. Stir-Fry the Eggplant

  1. Heat 1 tbsp of oil in a pan or wok over medium heat.

  2. Add minced garlic and sliced green chili peppers, stir-fry until fragrant.

  3. Add shredded eggplant and stir-fry for about 3–4 minutes until softened.

  4. Sprinkle in a little salt and chili flakes (if using), mix well.

  5. Remove from heat and let the eggplant cool slightly.

Step 4. Mix Eggplant with Egg Batter

  1. Add the stir-fried eggplant mixture into the beaten eggs.

  2. Stir until evenly combined.

Step 5. Pan-Fry the Omelette

  1. Heat 1 tbsp of oil in a nonstick pan over medium-low heat.

  2. Pour in the eggplant-egg mixture, spreading it evenly.

  3. Cook gently for 3–4 minutes until the bottom is set and golden.

  4. Carefully flip the omelette (you can cut it in half first for easier flipping).

  5. Cook the other side for another 2–3 minutes until golden brown and fully cooked.

Step 6. Serve

  1. Slide the omelette onto a plate.

  2. Garnish with chopped scallions.

  3. Slice into wedges and serve hot with steamed rice.

🍴 Tips

  • Use long, thin Asian eggplants for the best texture.

  • If you like smoky flavor, char the eggplant lightly before shredding.

  • Add a drizzle of chili oil on top before serving for extra heat.


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