Egyptian Eggplant Omelet Recette

Embark on a culinary journey with this Egyptian Eggplant Omelet! A vibrant fusion of North African, Chinese, Indian, Spanish, and Tropical African spices creates an explosion of flavor. This open-faced omelet is packed with tender eggplant, savory meat (beef or lamb), and aromatic herbs. Unlike typical thin omelets, this Egyptian delight is thick, hearty, and perfect for a satisfying lunch or supper. Get ready to impress with this unique and flavorful recipe, showcasing the best of your garden-fresh eggplant!

Préparation 20 min

Cuisson 35 min

Calories 209 kcal

Protéines 33g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Egyptian Eggplant Omelet

1 large eggplant (about 1 pound)
1/2 medium onion, chopped
Ground Beef
Garlic Cloves
6 large eggs
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
Black Pepper

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Comment préparer Egyptian Eggplant Omelet

Peel 1 large eggplant (about 1 pound).
Halve the eggplant lengthwise.
Cut each half crosswise into 1/2-inch thick slices, then cut the slices into 1/2-inch strips. You should have approximately 4 cups of eggplant strips.
In a medium covered saucepan, cook the eggplant strips and 1/2 medium onion (chopped) in 1/2 cup of boiling salted water for 5 minutes, or until tender.
Drain the eggplant mixture thoroughly in a colander.
Pat the eggplant mixture dry with paper towels to remove excess moisture.
In a 10-inch oven-safe skillet, brown 1/2 pound ground beef or lamb with 2 cloves minced garlic over medium-high heat. Break up the meat as it cooks.
Drain off any excess fat from the skillet.
Stir in the cooked eggplant mixture into the skillet with the browned meat.
Spread the eggplant and meat mixture evenly across the bottom of the skillet.
In a medium bowl, whisk together 6 large eggs, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
Carefully pour the egg mixture over the meat and vegetable mixture in the skillet.
Cook over medium heat until the edges of the omelet begin to set.
Gently run a spatula around the edges of the omelet, tilting the skillet to allow uncooked egg to flow underneath.
Continue cooking and lifting until the omelet is almost completely set but still slightly moist on top.
Place the skillet under a preheated broiler (about 5 inches from the heat) for 2-3 minutes, or until the top is set and golden brown.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

12g

Fat

21g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Egyptian Eggplant Omelet ?

Egyptian Eggplant Omelet prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Egyptian Eggplant Omelet ?

Egyptian Eggplant Omelet contient environ 209 calories par portion, avec environ 33 g de protéines, 2 g de glucides et 18 g de lipides.

De quels ingrédients ai-je besoin pour Egyptian Eggplant Omelet ?

Les principaux ingrédients de Egyptian Eggplant Omelet sont Eggplant, Onion, Ground Beef, Garlic Cloves, Eggs, Parsley. Consultez la liste complète avec les quantités ci-dessus.