Ingrédients pour Tunisian Eggplant Omelet
- 1 large eggplant (yielding about 1 1/2 cups diced)
- 2 tablespoons olive oil + as needed for oiling dish
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 6 large eggs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon rose water
- 1/2 teaspoon salt + a pinch
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon harissa paste (or to taste)
- Gruyere Cheese (not used in recipe)
- 1/2 cup crumbled feta cheese (optional)
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Comment préparer Tunisian Eggplant Omelet
- Preheat oven to 450°F (232°C).
- Slice one large eggplant lengthwise into 1-inch thick slices.
- Score the flesh of each eggplant slice down the middle, without cutting through the skin.
- Line a baking sheet with foil and lightly rub with 1 tablespoon olive oil.
- Place eggplant slices on the prepared baking sheet, cut-side down.
- Bake for 20 minutes, or until the skin starts to shrivel and the eggplant has softened.
- Reduce oven temperature to 350°F (177°C).
- Remove eggplant from oven and let cool completely. Once cool, peel and dice the eggplant. Discard any intensely bitter charred edges.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Add 1/2 medium onion, chopped, and 1/2 red bell pepper, chopped. Cook for 5-10 minutes, until tender, stirring frequently.
- Add a pinch of salt, the diced eggplant (about 1 1/2 cups), and 2 cloves garlic, minced. Cook for 1 minute, stirring.
- Remove from heat and set aside.
- In a large bowl, whisk together 6 large eggs, 1/4 cup chopped fresh parsley, 1 teaspoon rose water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon harissa paste (or to taste).
- Stir in the eggplant mixture and 1/2 cup crumbled feta cheese (optional).
- Lightly oil a 2-quart earthenware baking dish.
- Pour the egg mixture into the prepared baking dish.
- Bake for 30 minutes, or until golden brown and set.
- Let cool for at least 10 minutes before serving.
- Serve warm or at room temperature, cut into squares or wedges.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
30g
Carbs
2g
