Eggplant Omelet with Coriander and Caraway Recipe

Name: Eggplant Omelet with Coriander and Caraway
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants (about 1 pound each); 5 tablespoons olive oil; 2 large onions, sliced; 4 garlic cloves, minced; 6 large eggs; 3/4 cup coarsely chopped fresh parsley; 1 teaspoon caraway seeds, crushed in mortar with pestle; 1/2 teaspoon ground coriander; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 lemon, cut into wedges

Servings: persons

3 medium eggplants (about 1 pound each)
5 tablespoons olive oil
2 large onions, sliced
4 garlic cloves, minced
6 large eggs
3/4 cup coarsely chopped fresh parsley
1 teaspoon caraway seeds, crushed in mortar with pestle
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges

1
Preheat broiler.
2
Pierce eggplants all over with fork.
3
Place eggplants in baking pan.
4
Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes.
5
Cool eggplants; stem and peel.
6
Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid.
7
Transfer eggplants to bowl; mash.
8
Heat 3 tablespoons oil in heavy large skillet over medium-low heat.
9
Add onions; saute until golden, about 20 minutes.
10
Add garlic and saute 4 minutes.
11
Set aside.
12
Whisk eggs in large bowl to blend.
13
Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
14
Preheat broiler.
15
Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat.
16
Add egg mixture, cover and cook until omelet is almost set, about 15 minutes.
17
Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes.
18
Using rubber spatula, loosen omelet and slide out onto plate.
19
Garnish with lemon wedges.
20
Serve hot or at room temperature.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium eggplants (about 1 pound each), 5 tablespoons olive oil, 2 large onions, sliced, 4 garlic cloves, minced, and more.

Yes, Eggplant Omelet with Coriander and Caraway falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Omelet with Coriander and Caraway

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