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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

In a medium bowl, beat the eggs with a pinch of salt and set aside.

Step 3

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Step 4

Add the minced garlic, diced tomato, and optional green chili to the skillet. Cook for another 2 minutes, stirring occasionally.

Step 5

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.

Step 6

Fold the eggplant mixture into the beaten eggs, ensuring it is evenly incorporated.

Step 7

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.

Step 8

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.

Step 9

Remove the omelet from the skillet and transfer it to a serving plate. Garnish with chopped parsley.

Step 10

Serve hot with warm pita bread or a side salad for an authentic Egyptian-style meal.

Nutrition Facts

Serving size	778 grams (778.0g)

Amount per serving	% Daily Value*
Calories	865

Total Fat 63.00g	81%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 4.30g
Cholesterol 744mg	248%
Sodium 3910mg	170%
Total Carbohydrate 45.80g	17%
Dietary Fiber 14.10g	50%
Total Sugars 25.50g
Protein 32.20g	64%

Vitamin D 164IU	820%
Calcium 243mg	19%
Iron 8mg	45%
Potassium 1594mg	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.

Source of Calories

Fat: 64.5%

Protein: 14.7%

Carbs: 20.8%