Afghan Eggplant Omelette

Ingredients

• 2 medium-sized eggplants, sliced into rounds (about 1 cm thick) 2 medium-sized eggplants, sliced into rounds (about 1 cm thick)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 large eggs 4 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 8g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the cumin powder, turmeric powder, paprika, and salt.
2. 2.
   Place the eggplant slices in a single layer on a baking sheet and sprinkle the spice mixture evenly over them. Let them marinate for 15 minutes.
3. 3.
   In a large non-stick skillet, heat the vegetable oil over medium heat.
4. 4.
   Add the marinated eggplant slices to the skillet and cook for about 3-4 minutes on each side, until they are golden brown and tender. Remove from the skillet and set aside.
5. 5.
   In a separate bowl, whisk the eggs until well beaten.
6. 6.
   Heat the same skillet over medium-low heat and pour the beaten eggs into it.
7. 7.
   Arrange the cooked eggplant slices on top of the eggs and gently press them down.
8. 8.
   Cook the omelette for about 5-6 minutes, or until the edges are set and the center is slightly jiggly.
9. 9.
   Carefully flip the omelette using a spatula and cook for an additional 2-3 minutes, until the eggs are fully cooked.
10. 10.
    Slide the omelette onto a serving plate and cut into wedges.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant into evenly thick rounds to ensure even cooking. Additionally, choose eggplants that are firm and shiny, without any blemishes or soft spots.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Serve the omelette with a dollop of Greek yogurt or a side of fresh salad for a refreshing contrast.
• Experiment with different herbs such as cilantro or parsley to garnish the omelette and add a burst of freshness.
• If you prefer a softer texture, cook the omelette for a shorter time, leaving the center slightly runny.
• Feel free to adjust the spice levels according to your preference by increasing or decreasing the amount of spices used.

Serving advice

Serve the Afghan Eggplant Omelette hot, either as a main dish or as part of a brunch spread. Cut it into wedges and garnish with fresh herbs for an appealing presentation.

Presentation advice

To enhance the presentation, you can sprinkle some extra paprika or cumin powder on top of the omelette before serving. Serve it on a colorful plate or platter to make it visually appealing.