amazing different Iranian Vegetable Omelet in the Nature of the Village - mirza ghasemi

eggplant

🥗Healthier: zucchini

💰Cheaper: squash

Zucchini and squash are more readily available and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can provide flavor at a lower cost.

eggs

🥗Healthier: tofu

💰Cheaper: aquafaba

Tofu or aquafaba can replace eggs for a plant-based option.

Grill eggplants until charred and soft.

Peel the charred skin from the eggplants and mash the flesh in a bowl.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onions in the skillet until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped tomatoes and cook until softened, about 5-7 minutes.

Mix in the mashed eggplant, turmeric, cumin, salt, and pepper, cooking for another 5 minutes.

Create wells in the mixture and crack eggs into each well.

Cover the skillet and cook until eggs are set to your liking, about 5-7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens