Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tunisian Eggplant Omelet Recipe
    Lost? Site Map

    Tunisian Eggplant Omelet

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    MomLuvs6's Note:

    From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
    3. 3
      Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
    4. 4
      Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
    5. 5
      Turn the oven down to 350 degrees.
    6. 6
      Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
    7. 7
      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.
    8. 8
      In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
    9. 9
      Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
    10. 10
      Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on September 05, 2013

      55

      I scaled the recipe down to 2 eggs and really enjoyed all the veggies! I forgot to put in the cheese and it was still good. :D Made for ZWT 2013 Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tunisian Eggplant Omelet

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 230.6
     
    Calories from Fat 135
    58%
    Total Fat 15.0 g
    23%
    Saturated Fat 6.0 g
    30%
    Cholesterol 268.8 mg
    89%
    Sodium 360.9 mg
    15%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 3.7 g
    14%
    Sugars 3.8 g
    15%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    rose water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites