Tunisian Eggplant Omelet
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 eggplant (about 1 to 1 1/2 pounds)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 8 large eggs
- 1⁄2 bunch flat leaf parsley, minced
- 2 garlic cloves, minced
- 1⁄4 teaspoon rose water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon ground cinnamon
- 1 teaspoon harissa, dissolved in 1 tablespoon of water
- 1⁄4 lb gruyere cheese, grated
directions
- Preheat oven to 450 degrees.
- Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
- Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
- Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
- Turn the oven down to 350 degrees.
- Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
- In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
- Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
- Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.
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RECIPE SUBMITTED BY
<p> Married, Have 6 children 4 DS~29, 28,15 & 13, DD~24 &22. 3 grandsons & 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>