Chicken-Eggplant Omelette Recipe

AJI-NO-MOTO® Umami Seasoning


  • 3 pcs. (150 g) Eggplant, grilled, peeled, flattened
  • 3 Tbsps. (45 ml) Cooking oil
  • 2 Tbsps. (30 g) Onions, chopped
  • 2 Tbsps. (30 g) Garlic, minced
  • 1/2 cup (120 g) Ground chicken
  • 1/2 cup (60 g) Red and green bell pepper, sliced
  • 1/2 cup (60 g) Tomato, sliced
  • 1/8 tsp. (0.5 g) Salt
  • 1/4 tsp. (0.3 g) Ground black pepper
  • 1/4 cup (15 g) Spring onions, chopped
  • 3 pcs. (180 g) Eggs, beaten
  • 1/2 pack (5 g) AJI-NO-MOTO® Umami Seasoning
  • 3/4 cup (180 ml) Cooking oil


  1. SAUTÉ. In hot oil, sauté onions, garlic until fragrant, add chicken and cook until color turns light brown. Add bell peppers and tomatoes, mix well.
  2. SEASON. Add salt and pepper, turn off the heat and add spring onions. Transfer to a bowl and set aside.
  3. COMBINE & SUBMERGE. In one bowl combine beaten eggs with AJI-NO-MOTO® Umami Seasoning, mix well. Submerge each piece of eggplant into the egg mixture, place in a platter, and press 3 Tbsps. (45g) of vegetable-chicken mixture on top. Repeat the steps with all of the remaining eggplants.
  4. PAN-FRY. Heat oil in a pan and fry eggplant one a time.
  5. SERVE. Drain the oil, transfer it in a serving platter. Serve and enjoy.

Cooking Tips

Soak the grilled eggplant in cold water for easier peeling of the skin.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 1 slice (200 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 48% Original sodium content: 2 teaspoons (10 g) Salt. Eggplant is low in calories and sodium and is a great source of dietary fiber, Potassium, and B vitamins for healthy body processes.


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