Mirza Ghasemi – Eggplant Omelet
Inspired by a traditional Persian breakfast meal, Mirza Ghasemi is a hearty eggplant omelet that is easy to make and healthy.
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Mirza Ghasemi – Eggplant Omelet
Inspired by a traditional Persian breakfast meal, Mirza Ghasemi is a hearty eggplant omelet that is easy to make and healthy.
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| Servings |
| 2-4people |
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Ingredients
- 2 pounds eggplant
- 5tablespoons olive oil
- 3cloves garlic, minced
- 1teaspoon sea salt
- 1teaspoon black pepper
- 1teaspoon turmeric
- 4 eggs, beaten lightly
Instructions
- Preheat oven to 350°F.
- Prick around the eggplants with a fork 6 to 8 times to prevent bursting while baking and place them on the center of an oven rack. Bake for 60 minutes. Remove the eggplant from oven and cool before removing skin and seeds. Chop the flesh into 1/2 inch pieces.
- In a medium skillet, heat 4 tablespoons olive oil and half of the garlic on medium-low. Add the salt, pepper, turmeric, and eggplant. Saute for 5 to 10 minutes or until all of the juices have been absorbed.
- Spread out the eggplant mixture in the skillet. Using the back of a spoon, make 4 divots in the eggplant.
- Pour 1/2 teaspoon olive oil and sprinkle 1/2 teaspoon grated garlic in each hole. Pour equal amounts of the beaten egg mixture into each opening, cover and cook over low heat for 5 to 10 minutes or just until eggs are firm.
- Using a spatula, cut eggplant mixture into 4 pieces and scoop out each section a long with it’s egg, and transfer to a serving plate or bowl.
Recipe Notes
Garnish:
Toasted flatbread, lightly coated with olive oil, sea salt, and turmeric.
1 cup of Greek yogurt as a side dish.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com