Tunisian Eggplant Omelet
Discover the vibrant flavors of North Africa with this Tunisian Eggplant Omelet, a hearty dish that skilfully marries tender, sautéed eggplant with aromatic spices like cumin and chili powder. Enhanced by the richness of eggs and the tangy depth of tomato paste, this recipe transforms simple ingredients into a savory masterpiece. Perfect for breakfast, brunch, or a light dinner, this 30-minute one-pan wonder is both satisfying and packed with wholesome vegetables. Garnished with fresh parsley, it pairs beautifully with crusty bread or a crisp side salad, making it an irresistible choice for anyone craving a distinctive, healthy, and flavorful meal.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 medium Eggplant
- 4 large Eggs
- 1 small, diced Onion
- 2 minced Garlic cloves
- 1 tablespoon Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
1. Begin by preparing the eggplant. Cut the eggplant into small cubes and sprinkle lightly with salt. Allow it to sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
2. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Stir in the tomato paste, chili powder, and ground cumin. Cook for 1-2 minutes to release the flavors of the spices.
5. Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add the cubed eggplant and cook, stirring occasionally, for 5-7 minutes, until the eggplant softens and browns slightly.
6. Reduce the heat to medium and season with salt and black pepper to taste.
7. Crack the eggs into a bowl, whisk them gently, and pour the eggs over the eggplant mixture in the skillet. Allow the eggs to cook undisturbed for 2-3 minutes, or until they start to set around the edges.
8. Use a spatula to gently lift the edges and allow the uncooked eggs to flow underneath. Continue cooking until the eggs are fully set, about 3-4 more minutes.
9. Garnish with freshly chopped parsley, slice, and serve immediately. Enjoy your Tunisian Eggplant Omelet with crusty bread or a side salad!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 13.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 991 mg | 21% | |
*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.
