Ahoy there, foodies! It’s your ole pal Ehud, comin’ in hot with a recipe that’ll make ya want to throw out all yer subpar omelet recipes and start fresh. Today, we’re talkin’ ’bout an Egyptian Eggplant Omelet that’ll knock yer socks off.
Now I know what yer thinkin’, “Eggplant in an omelet? That sounds a bit peculiar.” Auspiciously, this is not just any eggplant – it’s Egyptian eggplant. That’s right, the OG aubergine. The unique flavor of this hearty vegetable will blend perfectly with the eggs and spices to create a one-of-a-kind breakfast dish that’ll have ya thinkin’ you’ve been transported straight to the streets of Cairo.
As a chef, I always say that quality ingredients make for quality meals. And this eggplant omelet ain’t no exception. So, get ready to take yer taste buds on a ride and whip up one of the most delicious breakfast dishes you’ve ever tasted. Let’s get cookin’!
Why You’ll Love This Recipe
Folks, let me tell you about the mouth-watering Egyptian Eggplant Omelet – a recipe that will take your taste buds on an exotic trip to the Middle East. This dish is perfect for those who love breakfast food but want to swap out their usual scrambled eggs for something new and exciting.
With tender eggplant and tasty ground beef or lamb tucked inside, this omelette recipe will satisfy even the most ravenous appetites. But don’t think of it just as a breakfast dish! It can also be enjoyed as part of a brunch spread or even as an easy weeknight dinner.
Not only is this dish delicious, but it’s also very healthy with the addition of antioxidant-rich eggplant and protein-packed meat. It’s a fantastic way to pack in some nutrients while enjoying a hearty meal.
What really sets the Egyptian Eggplant Omelet apart, however, is its unique blend of spices. The combination of cumin, ground coriander, black pepper, and garlic gives each bite a flavor that is both intense and balanced. We throw in some parsley snipped to add freshness to every bite and make it so truly amazing.
This omelet recipe has become such a staple in Egyptian households because of its versatility; it can be served hot or cold on top of rice or pita bread, drizzled with tomato sauce or even paired with an eggplant dip. It’s not just a recipe – it’s a whole culinary experience!
So folks, do yourself a favor – try this recipe at home and discover why everyone loves it. It’s a delicious party in your mouth, made easy with ingredients you probably already have in your kitchen. Trust me; you’ll thank me later!
Here are the ingredients you’ll need to make this delicious Egyptian Eggplant Omelet Recipe:
- 1 lb of eggplant, peeled and sliced lengthwise
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- Olive oil, for roasting the eggplant
- 1 1/2 lb of ground meat (beef or lamb)
- 2 garlic cloves, minced
- 1 onion, diced
- 1/4 teaspoon of ground coriander
- Parsley, snipped (1/4 cup)
- 4 eggs, beaten
Note: You can adjust the amount of salt, pepper and spices based on your taste preference.
The Recipe How-To
Now, let’s dive into the exciting part – making the Egyptian Eggplant Omelet! Get ready to indulge in a hearty and flavorsome breakfast that will keep you satisfied and energized for the whole day.
- 1 medium egyptian eggplant
- 2 garlic cloves
- 1 lb (about 2 cups) ground lamb or beef
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup parsley, snipped
- 6 eggs
Step 1: Roast the Eggplant
Firstly, preheat your grill to a medium-high heat, or use the oven. Slice the eggplant vertically into stripes about an inch thick. Place them on a baking sheet covered with paper towel slices, then sprinkle them with salt on both sides. This process will help to remove any moisture from the eggplant and make them cook faster.
Next, brush or spray the eggplant slices with olive oil, then place them on the grill or bake in the preheated oven for about five minutes on each side, until golden brown and tender. When they’re ready, set them aside to cool down.
Step 2: Cook the Filling
In a skillet over medium-high heat, heat a tablespoon of olive oil. Add minced garlic and finely chopped onion to the pan and sauté for about two minutes until translucent.
Then add ground beef or lamb depending on your preference and stir-fry it till browned. Season the meat with cumin, ground coriander, black pepper, and salt. Stir well for another minute until fragrant.
Next step is adding chopped parsley to give your filling some freshness and flavor. Stir the mixture well and cook for an extra minute so that all ingredients are combined.
Step 3: Prepare The Omelet
Whisk six eggs together in a separate mixing bowl until they become frothy. Season with some salt if you’d like.
On another skillet over medium heat, add another tablespoon of olive oil then pour in whisked eggs evenly to form an open-faced omelet.
Layer roasted eggplants onto the omelet then spoon filling mixture on top of it to spread it evenly.
Allow to cook undisturbed for about two minutes till set at bottom but still wet at top.
Fold the omelet as desired once slightly set & not too wet then cook for more one minute before transferring it onto plate / serving tray.\
What do you think? Are you ready to give it a try? Don’t be afraid to get creative; adjust spices measurements or add some vegetables of your liking like tomatoes to garnish-make it your own delicious dish!
Substitutions and Variations
Folks, in case you’re not a fan of ground lamb or beef, let me tell you that you can still enjoy this delicious Egyptian Eggplant Omelet by swapping the meat for other proteins. For all my vegetarian friends out there, simply remove the meat and add some other flavorful veggies like mushrooms, spinach or diced tomatoes to your omelette!
Now, if you’re up for a different type of meat, I could show you some poultry alternatives too. You can substitute the ground beef or lamb for ground chicken or turkey if you want something less heavy but equally scrumptious. Indeed, you also have the option of adding smoked fish or roasted chicken instead!
If you’re feeling adventurous, you can skip the eggplant and use other types of filling. How about making a cheesy tomato filling? Or try replacing the eggplant with zucchini and squashes. You can even add olives, artichokes or any other vegetable that pairs well with eggs to enhance the dish!
For those who tend to enjoy fiery dishes, try increasing the amount of cumin and black pepper to give a spicy kick to your omelet! You may also choose to use different herbs like cilantro or thyme instead of parsley.
In conclusion, this recipe is very versatile, and it’s possible to make multiple variations using different ingredients and ratio for sure!
Serving and Pairing
Now that you’ve mastered the art of making this Egyptian Eggplant Omelet, it’s time to decide how best to serve and pair with it. The first thing to note is that this dish makes for a great breakfast, brunch or lunch option – although I won’t judge if you decide to have it for dinner too.
If you want to keep things simple, serve the omelet on its own or with a side salad consisting of some fresh greens like arugula or kale. The bright flavors of the herbs used in the recipe really shine when served with a light and refreshing salad.
If you’re looking for something more substantial, consider serving the omelet on top of some cooked grains like brown rice or quinoa. This will add some heft to your meal and help fill you up.
Another great way to enjoy this dish is by pairing it with some tomato sauce, either on the side or spooned over the omelet itself. The sweet and tangy notes of tomato will perfectly complement the savory flavors of the omelet.
For those looking for a bit of adventure, try serving it alongside some traditional Mediterranean dips like baba ganoush (a roasted eggplant dip) or hummus. These vegetarian Lebanese dips bring a unique and delicious flavor profile that pairs well with the earthy tones of eggplant.
Overall, serving and pairing this dish can be as simple or as complex as you want it to be. I always encourage culinary experimentation so feel free to experiment with different ways to enjoy this Egyptian Eggplant Omelet!
Make-Ahead, Storing and Reheating
Now, you wouldn’t want to make a dish like this more than you need to, but sometimes circumstances dictate that it’s necessary to plan ahead. Luckily, this Egyptian Eggplant Omelet Recipe is quite forgiving when it comes to preparing ahead of time.
If you find yourself in a situation where you need to make this dish ahead of time, you’re in luck! The eggplant omelet can be stored in an airtight container and kept in the fridge for up to three days. When it’s time to reheat, simply warm it up in the oven or on the stove.
But what if you have leftovers? No problem! The Egyptian Eggplant Omelet can be stored again in an airtight container and reheated as before. One word of caution though: if you’re reheating the omelet on the stove, be sure to keep the heat low so that the egg doesn’t dry out.
Another tip for making ahead is preparing the vegetable mixture and keeping it in the fridge for up to two days before cooking with the eggs. This way, all you’ll have left to do is whisk up some eggs, stir them into the vegetable mixture, and cook everything together as written in the recipe.
In short, if you plan ahead properly and store your leftovers carefully, you’ll be able to enjoy this delicious Egyptian Eggplant Omelet Recipe long after your breakfast or brunch.
Tips for Perfect Results
Omelets can be tricky, and this Egyptian Eggplant Omelet recipe is no exception. However, with a few important tips, you will achieve perfect results every time. I have gathered some helpful advice to guide you in your cooking process:
One crucial step in the cooking process of this dish is to cook the eggplant thoroughly before using it in the omelet. You can either roast or grill it until tender, then remove the skin and chop it finely. This will ensure that the eggplant has the right texture and flavor without overpowering other ingredients.
Be sure to whisk the eggs well before adding them to the pan. This not only ensures a more uniform texture but also helps make the omelet more fluffy and tender.
To add extra flavor to your omelet, use a combination of ground lamb and beef instead of just one type of meat. The lamb’s unique taste pairs perfectly with the eggplant and spices.
Always season generously with salt, black pepper, cumin, ground coriander, and any other seasonings mentioned in the recipe. Remember, seasoning is key to achieving a depth of flavor.
When cooking your omelet, use a non-stick skillet or griddle over medium heat. It is best to prepare an open-faced omelet rather than folding it over because it allows for all ingredients to cook properly.
Another option to consider is adding a tomato sauce or topping to your omelet for an extra punch of flavor.
Lastly, garnish with fresh snipped parsley for a pop of color and freshness.
These tips will surely give you perfect results every time you make this Egyptian Eggplant Omelet recipe!
In conclusion, this Egyptian Eggplant Omelet recipe is an easy and delicious breakfast option that will impress your family and friends. With the perfect blend of spices, tender eggplant, and savory ground meat, you’ll crave it for breakfast every day. The dish boasts both textures and flavors that will excite your taste buds. I encourage you to try this recipe for yourself and customize it to fit your taste preferences. Whether you’re a vegetarian, meat-lover or someone who loves eggplants, you can make the recipe your own! If you haven’t had eggplants before or simply want to add variety to your breakfast routine, this omelet is worth trying. So what are you waiting for? Head to the kitchen, grab the ingredients and whip together this scrumptious Egyptian Eggplant Omelet. Bon Appetit!
Egyptian Eggplant Omelet Recipe
- 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
- 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.
- 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.
- 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.
- 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).
- Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.