Yummy Eggplant Omelette Recipe by BD Food World

eggplant

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a similar texture, while potatoes are more economical.

eggs

🥗Healthier: tofu

💰Cheaper: chickpea flour

Tofu provides protein with fewer calories, and chickpea flour is budget-friendly.

Slice eggplant into thin rounds and sprinkle with salt; let sit for 10 minutes to draw out moisture.

Rinse and pat dry the eggplant slices with a paper towel.

Heat oil in a skillet over medium heat until shimmering.

Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.

Remove the eggplant from the skillet and set aside on paper towels to drain excess oil.

In a bowl, whisk the eggs with salt, turmeric, coriander powder, cumin powder, and black pepper until well combined.

Add chopped onion, green chili, and cilantro to the egg mixture; mix well.

Pour the egg mixture into the skillet over medium heat, spreading it evenly.

Place the fried eggplant slices on top of the egg mixture.

Cover the skillet and cook until the edges are set, about 5-7 minutes.

Carefully flip the omelette to cook the other side until fully set, about 3-4 minutes more.

Slide the omelette onto a plate and cut into wedges before serving.

Cooking Techniques

Spice Level:

Allergens