The document outlines a project plan for a vegetable recipe featuring an eggplant and sardine omelet, aimed at teaching cooking skills and promoting healthy meals. It includes a detailed list of ingredients, their costs, and cooking instructions. The estimated total cost for the recipe is P 88.50, and it serves as a simple and budget-friendly dish that pairs well with rice.

1. PROJECT
PLAN
FOR VEGETABLE RECIPE
DECEMBER 15, 2020
TLE TEACHER:
T. IVY AQUE
XYLENE METHYLL C. SAYTON
GRADE X-TEMPERANCE

2. Name of Project:
Eggplant and Sardine Omelet
Objectives:
To be able to perform or to cook vegetable
properly; and
To be able to cook delicious and healthy
food.
1.
2.
Picture:
Information about the dish:
Filipino Eggplant omelet topped with sautéed
sardines. This budget-friendly recipe goes best
with rice.

3. INGREDIENTS UNIT COST
QUANTITY TOTAL COST
COST OF INGREDIENTS
2
5.5
3
1
eggplant
canned sardines
egg
onion
5 garlic
1 calamansi
1/2 cooking oil
ground black pepper
Salt
2-3
2-3
UNIT
pieces
ounces
pieces
piece
cloves
piece
cup
pinch
pinch
TOOLS AND EQUIPMENT
PAN
LADLE
BOWL
WIRE WHISK
ELECTRIC GRILL
PLATE
FORK
SPOON
TONGS
STOVE
P 9.00
P 12.00
P 7.00
P 4.00
P 4.00
P 0.5
P 25.00
P 2.00
P 2.00
P 18.00
P 12.00
P 21.00
P 4.00
P 4.00
P 0.5
P 25.00
P 2.00
P 2.00
TOTAL COST: P 88.5

4. INSTRUCTION:
1. Prepare the sardine topping by heating oil in a pan. Sauté
garlic, onion, and tomato until the last 2 ingredients softens.
Add the canned sardines and a quarter of the sauce from
the can. Cook for 2 minutes. Season with salt and ground
black pepper. Squeeze a piece of calamansi or a quarter
lemon and add some chopped green onions. Stir. Remove
from the pan. Set aside.
2. Crack the eggs into bowl. Whisk until smooth and well-
blended. Set aside.
3. Prepare the eggplant by grilling until it softens. Make sure
to flip it once in a while until steam comes out from the
cracks of the skin. Remove from the grill. Let It cool down.
Peel the skin off.
4. Lay a piece of eggplant on a plate. Using a fork, flatten
the eggplant by sliding the fork downwards.
5. Heat remaining oil in a clean pan.
6. While the oil is heating-up, dip a piece of eggplant into
the whisked/beaten eggs. Lay it flat on the pan. Scoop a
portion of the sautéed sardines and place over the
eggplant. Top with chopped green onions. Pour some
beaten egg over the toppings. Continue cooking until the
bottom turns golden brown.
7. Gently flip the eggplant. Continue cooking until the
bottom part is completely cooked. Remove from the pan
and arrange on a serving plate. Make sure that the part
with sardines is facing upwards.8. Serve with rice or your
favorite side dish. Share and enjoy!