An authentic Persian eggplant omelet. Serve warm with flatbreads for an incredible brunch dish!

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet.

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  • Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh.

  • Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes.

Cook's Note:

You may grill the eggplants instead of broiling if preferred. Rotate them on the grill until skin is completely charred, about 10 minutes.

Nutrition Facts

292 calories; protein 15.3g 31% DV; carbohydrates 40.9g 13% DV; fat 10.7g 17% DV; cholesterol 253.2mg 84% DV; sodium 421.1mg 17% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/10/2018
So delicious really a 4.5/5. I used more garlic sprinkled chopped basil on top and served with my version of mountain bread with za'atar. I think I would try mashing up the tomatoes more next time for a smoother consistency. Read More
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