Tunisian Eggplant Omelet

"From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time."
 
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Ready In:
1hr 25mins
Ingredients:
13
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p>&nbsp;Married, Have 6 children 4 DS~29, 28,15 &amp; 13, DD~24 &amp;22. 3 grandsons &amp; 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. &nbsp;Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>
 
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