Egyptian Eggplant Omelet Recipe

Name: Egyptian Eggplant Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, about 1 lb; 1 medium onion, chopped, about 1/2 cup; 1/2 lb ground beef or 1/2 lb ground lamb; 2 garlic cloves, minced; 8 eggs, beaten; 1/4 cup parsley, snipped; 1 teaspoon coriander, ground; 1/2 teaspoon salt; 1/2 teaspoon cumin, ground; 1/8 teaspoon black pepper

Servings: persons

1 medium eggplant, about 1 lb
1 medium onion, chopped, about 1/2 cup
1/2 lb ground beef or 1/2 lb ground lamb
2 garlic cloves, minced
8 eggs, beaten
1/4 cup parsley, snipped
1 teaspoon coriander, ground
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/8 teaspoon black pepper

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
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
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
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
Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

525

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 10 ingredients. The key ingredients include: 1 medium eggplant, about 1 lb, 1 medium onion, chopped, about 1/2 cup, 1/2 lb ground beef or 1/2 lb ground lamb, 2 garlic cloves, minced, and more.

Yes, Egyptian Eggplant Omelet 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.

Egyptian Eggplant Omelet

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