Tunisian Eggplant Omelet Recipe

Name: Tunisian Eggplant Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (about 1 to 1 1/2 pounds); 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 1 medium red bell pepper, diced; 8 large eggs; 12 bunch flat leaf parsley, minced; 2 garlic cloves, minced; ¼ teaspoon rose water; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; ⅛ teaspoon ground cinnamon; 1 teaspoon harissa, dissolved in 1 tablespoon of water; 14 lb gruyere cheese, grated

Servings: persons

1 eggplant (about 1 to 1 1/2 pounds)
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
8 large eggs
12 bunch flat leaf parsley, minced
2 garlic cloves, minced
¼ teaspoon rose water
½ teaspoon salt
¼ teaspoon fresh ground pepper
⅛ teaspoon ground cinnamon
1 teaspoon harissa, dissolved in 1 tablespoon of water
14 lb gruyere cheese, grated

1
Preheat oven to 450 degrees.
2
Slice eggplant lengthwise.
3
Score down the middle of the eggplant without cutting through the skin.
4
Line a baking sheet with foil and rub olive oil on it.
5
Place eggplant on it, cut side down.
6
Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
7
Turn the oven down to 350 degrees.
8
Peel and dice the eggplant when cooled.
9
If the charred edges are bitter cut off and discard.
10
In a non-stick skillet heat 1 tablespoon of olive oil over medium heat.
11
Add onion and red bell pepper.
12
Cook for 5 to 10 minutes, until vegetables are tender, stirring often.
13
Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring.
14
Remove from heat.
15
In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa.
16
Stir in eggplant filling and cheese.
17
Oil a 2-quart earthenware baking dish.
18
Pour in egg mixture and bake 30 minutes, until golden and set.
19
Cool for 10 minutes or longer.
20
Serve hot or at room temperature.
21
Cut in to squares or wedges.

6905

kcal

Calories

551

Fat

Carbs

436

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 eggplant (about 1 to 1 1/2 pounds), 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 1 medium red bell pepper, diced, and more.

Yes, Tunisian 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.

That's it — enjoy your meal!

Tunisian Eggplant Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions