Mirza Ghassemi (Persian Eggplant Omelet)
- Number of Servings: 6
Ingredients
• 2 large eggplants (or 4 small eggplants) • 4 small to medium sized onions*• 4 - 6 tomatoes**• 4 eggs • 1 whole garlic • ¼ cup olive oil • 2 tsp salt • 1 tsp pepper • 2 tsp turmeric *Calculated with 4 medium sized onions**Calculated with 4 medium sized tomatoes
1. Pierce the skin of the eggplants with a fork and cook them in the oven at 400°F for 20-30 minutes.
2. Chop onions in small pieces. Chop or mince garlic.
3. In a large frying pan, fry the oil, garlic and onions until onions are soft.
4. Skin the cooked eggplants. Skin should come off easily using a paring knife and your fingers.
5. Chop the eggplant flesh into small pieces. If you prefer a smoother consistency, you can use a potato masher to puree them.
6. Add the eggplant flesh to the garlic and onions in the frying pan.
7. Sauté de eggplants.
8. Chop tomatoes to small pieces and add them to the frying pan. (Again, you can purre them if you prefer a smoother consistency).
9. Let simmer in frying pan for about 20-30 minutes, to let water evaporate.
10. Once the eggplant mixture has thickened, make a well in the centre using a spatula, and add eggs to the middle. Continue cooking until eggs are firm.
11. Either serve with eggs whole, or break them up and add them to the cooking eggplant mixture.
12. Serve on rice, with a side of lavash bread (or other flat bread), or a side of fresh cucumbers and plain yogurt.
Number of Servings: 6
Recipe submitted by SparkPeople user VEROISME.
2. Chop onions in small pieces. Chop or mince garlic.
3. In a large frying pan, fry the oil, garlic and onions until onions are soft.
4. Skin the cooked eggplants. Skin should come off easily using a paring knife and your fingers.
5. Chop the eggplant flesh into small pieces. If you prefer a smoother consistency, you can use a potato masher to puree them.
6. Add the eggplant flesh to the garlic and onions in the frying pan.
7. Sauté de eggplants.
8. Chop tomatoes to small pieces and add them to the frying pan. (Again, you can purre them if you prefer a smoother consistency).
9. Let simmer in frying pan for about 20-30 minutes, to let water evaporate.
10. Once the eggplant mixture has thickened, make a well in the centre using a spatula, and add eggs to the middle. Continue cooking until eggs are firm.
11. Either serve with eggs whole, or break them up and add them to the cooking eggplant mixture.
12. Serve on rice, with a side of lavash bread (or other flat bread), or a side of fresh cucumbers and plain yogurt.
Number of Servings: 6
Recipe submitted by SparkPeople user VEROISME.
Nutritional Info Amount Per Serving
- Calories: 219.3
- Total Fat: 13.0 g
- Cholesterol: 123.3 mg
- Sodium: 836.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.2 g
- Protein: 7.6 g
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