Aubergine is one of my favourite vegetables to cook, especially in Chinese dishes, I think I first came across fish flavoured aubergine (yu xiang qiezi) when I lived in Kunming, Yunnan province after uni and this dish has a similar profile, removing the minced pork but keeping the garlic, ginger and chilli. I decided to add tofu to this dish to make it into a more substantial main course, it goes well with just some simple plain rice.

What makes this omelette special is the Chinese/garlic chives. They impart such a wonderful flavour which just can’t quite be matched with any substitute. Though they can bit a bit tough to find unless you have an Asian grocer nearby, once you do have these, the rest of the omelette uses just 3 other ingredients and some oil to fry, super simple and fast to make! Perfect for lunch, dinner or as part of a larger multi-dish meal.