I didn't grow up in a house that served a Dutch baby - a large, fluffy, baked pancake - and I'm so jealous of those who did. Not only is a Dutch baby delicious, it also feeds a crowd and is pretty darn easy. The ingredients are thrown in a blender, then poured in a pan and baked! Super simple! I have extra love for this Dutch baby because it's a savory version. Fresh chives are used to make the savory pancake and the entire thing is topped with spicy bacon and creamy blue cheese. It's divine.

Directions

1. Option 1 - Cook the eggplant over a gas burner (recommended): Cook the eggplants one at a time by turning the gas stove to medium heat and placing the eggplant over the flame using a pair of tongs. Let cook until the bottom side turns light brown, then rotate. Turn to medium-low heat if the eggplant starts to smoke too much. Cook until the eggplant turns tender throughout and most of the surface has turned dark brown, but not completely black.

   Option 2 - Cook the eggplant in the oven:__ Heat oven broiler to 450F (230C). Place the eggplants on an a baking tray lined with aluminum foil and broil for 8 to 10 minutes, rotating once or twice, until the skin turns dark brown and the eggplants are softened throughout.

2. Place cooked eggplants onto a large plate and let cool for a few minutes until they can be handled by hand. Peel the skin off by pulling it away in strips or scraping it off with a spoon (do not remove the stem).
3. Place the peeled eggplant on a cutting board. Gently run the back of a fork from the stem to the base to flatten the flesh into an even oval piece. Be careful not to break apart or mash the eggplant too much; it should stay in one intact piece.
4. In a tall-rimmed plate, combine the eggs, salt, and pepper. Beat the eggs until fully combined with the seasonings.
5. Add the minced onion and garlic. Mix again.
6. Add oil to a medium-sized nonstick skillet and heat over medium heat until oil is shimmering. Place one of the eggplants into the beaten eggs. Flip the eggplant twice to coat the flesh fully without coating the stem.
7. Gently place the coated eggplant in the hot pan. Drizzle a bit more egg mixture on top of it. Cook until the egg turns light brown, about 2 to 3 minutes. Carefully flip the omelette by using a pair of tongs and a spatula. Cook for another 1 to 2 minutes, until the bottom turns light brown and the eggs are cooked through. Transfer the eggplant omelette to a serving plate. Repeat the same steps with the second eggplant, drizzling a bit of extra oil into the pan if needed.
8. Serve the omelet by itself, with rice, and/or with ketchup, banana ketchup, or your favorite hot sauce. Enjoy!