Egyptian Eggplant Omelet
Dive into the vibrant flavors of the Middle East with this Egyptian Eggplant Omelet, a hearty dish that combines smoky roasted eggplant, spiced vegetables, and fluffy eggs for a satisfying meal. Infused with aromatic cumin, coriander, and fresh parsley, this omelet captures the essence of authentic Egyptian cuisine. The roasted eggplant lends a creamy texture and a subtle charred flavor, while optional green chili adds a hint of heat for spice lovers. Easy to prepare in just 40 minutes, this dish is perfect for breakfast, lunch, or dinner. Pair it with warm pita bread or a crisp side salad to create a wholesome, delicious meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 medium (approximately 300g) Eggplant
- 4 large Eggs
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 small, diced Tomato
- 1 small, finely chopped Green chili (optional)
Instructions
Roast the eggplant over a stovetop flame or in the oven until the skin is charred and the flesh is soft, about 10-12 minutes. Let it cool slightly before peeling off the skin. Transfer the flesh to a bowl and mash it with a fork until smooth.
In a medium bowl, beat the eggs with a pinch of salt and set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic, diced tomato, and optional green chili to the skillet. Cook for another 2 minutes, stirring occasionally.
Stir in the mashed eggplant, cumin, coriander, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to meld together. Remove the skillet from heat and let the mixture cool slightly.
Fold the eggplant mixture into the beaten eggs, ensuring it is evenly incorporated.
Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Pour the egg mixture into the skillet and spread it out evenly.
Cook the omelet over medium-low heat for 5-6 minutes, or until the edges start to set. Flip the omelet carefully (or fold it in half) and cook for an additional 2-3 minutes, until fully set and golden brown.
Remove the omelet from the skillet and transfer it to a serving plate. Garnish with chopped parsley.
Serve hot with warm pita bread or a side salad for an authentic Egyptian-style meal.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 25.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
