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    You are in: Home / Breakfast / Egyptian Eggplant Omelet Recipe
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    Egyptian Eggplant Omelet

    Egyptian Eggplant Omelet. Photo by Nyteglori

    1/1 Photo of Egyptian Eggplant Omelet

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    breezermom's Note:

    "Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick, firm and perfect for lunch or supper." from Classic International Recipes. Planning for lots of eggplant from my garden this year!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
    2. 2
      In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
    3. 3
      In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
    4. 4
      Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
    5. 5
      Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

    Ratings & Reviews:

    • on October 23, 2013

      55

      I made this for dinner, and loved it. I also put a little feta on top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2011

      55

      I loved this recipe! I did saute the eggplant and onion in a bit of olive oil instead of boiling. And I sprinkled a little goat cheese and feta on top, before placing under the broiler.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2011

      35

      The family was not impressed, overall they said it was too bland. After adding salsa they gave it a much better rating.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Egyptian Eggplant Omelet

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 209.0
     
    Calories from Fat 110
    52%
    Total Fat 12.2 g
    18%
    Saturated Fat 4.3 g
    21%
    Cholesterol 273.7 mg
    91%
    Sodium 317.8 mg
    13%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.2 g
    12%
    Protein 16.7 g
    33%

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