Tunisian Eggplant Omelet Recipes

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BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA



Baked Tunisian Eggplant and Pepper Frittata image

In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h45m

Yield Serves six to eight

Number Of Ingredients 13

1 to 1 1/4 pounds eggplant (1 large or 2 to 4 small)
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
2 to 4 garlic cloves to taste, minced
8 eggs
1/3 cup minced flat-leaf parsley
2 ounces Gruyère cheese, grated or cut in small cubes 1/2 cup, tightly packed
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne (more to taste)
1/8 teaspoon ground cinnamon
1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

EGGPLANT OMELET (TORTANG TALONG)



Eggplant Omelet (Tortang Talong) image

Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.

Provided by Nicole Ponseca

Categories     Philippines     Eggplant     Summer     Fall     Breakfast     Brunch     Dinner     Egg     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 6

2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Steps:

  • Preheat the broiler.
  • Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
  • Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
  • Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
  • In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
  • When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
  • Serve hot or at room temperature, with fish sauce.

EGGPLANT OMELET



Eggplant Omelet image

I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.

Provided by Sheynath

Categories     Onions

Time 20m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 small eggplant, long and thin
1 small onion, minced
1 small tomatoes, diced small
2 -4 eggs
1 dash seasoning salt
pepper

Steps:

  • Dice the eggplant into small pieces.
  • Heat the olive oil in a small, non-stick skillet over medium heat.
  • Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
  • Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
  • If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
  • Season with seasoned salt and/or pepper to taste.

Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6

EGYPTIAN EGGPLANT OMELET



Egyptian Eggplant Omelet image

"Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick, firm and perfect for lunch or supper." from Classic International Recipes. Planning for lots of eggplant from my garden this year!

Provided by breezermom

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium eggplant, about 1 lb
1 medium onion, chopped, about 1/2 cup
1/2 lb ground beef or 1/2 lb ground lamb
2 garlic cloves, minced
8 eggs, beaten
1/4 cup parsley, snipped
1 teaspoon coriander, ground
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/8 teaspoon black pepper

Steps:

  • Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
  • In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
  • In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
  • Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
  • Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

TAJIN SIBNEKH (TUNISIAN CHICKEN AND EGGS)



Tajin Sibnekh (Tunisian Chicken and Eggs) image

This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables. I prefer chicken.

Provided by Asma Khalfaoui

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 12

Number Of Ingredients 14

⅓ cup vegetable oil
2 potatoes, peeled and cubed
8 ounces diced chicken breast meat
1 large onion, diced
1 tablespoon harissa
1 ½ teaspoons ras el hanout
½ cup water
1 ½ tablespoons tomato sauce
1 tablespoon butter
1 bunch fresh spinach, washed and chopped
8 eggs
1 cup frozen peas
⅓ cup Parmesan cheese
1 pinch salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
  • Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
  • Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 10.8 g, Cholesterol 139.3 mg, Fat 11.7 g, Fiber 2.3 g, Protein 11.4 g, SaturatedFat 3.1 g, Sodium 153.2 mg, Sugar 2 g

TUNISIAN OMELET



Tunisian Omelet image

they use caraway and peppers zaar world tour 9 you can use a beef sausage if you want thats what i had to do

Provided by Dienia B.

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

4 eggs
1/4 lb ground sausage, lamb or 1/4 lb beef
1/2 cup onion, diced
1 garlic clove, minced
1/4 teaspoon caraway seed, ground
1/2 teaspoon paprika
1 tablespoon olive oil
1/8 cayenne
1/2 cup green pepper, diced

Steps:

  • oil in skillet.
  • heat up add.
  • peppers and onion and sausage.
  • saute.
  • add garlic.
  • and spices.
  • remove from pan.
  • beat eggs.
  • pour into pan.
  • add filling on half side flip onto plate.

BAKED EGGPLANT OMELET (FROCIA 'I MULINCIANI)



Baked Eggplant Omelet (Frocia 'i Mulinciani) image

Categories     Egg     Breakfast     Brunch     Bake     Sauté     Eggplant     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 large eggplant (1 1/2 lb)
2 teaspoons fine sea salt
1 cup olive oil
8 large eggs
1/2 cup grated Pecorino Romano cheese (1 1/2 oz)
4 teaspoons tomato paste
1/4 cup water

Steps:

  • Peel eggplant and cut lengthwise into 1/8-inch-thick slices. Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish. Put a flat dish on top of eggplant and weight with 1-lb can 2 hours.
  • Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
  • Preheat oven to 350°F. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat. Sauté eggplant in batches of 3 or 4 slices until golden, about 2 minutes per side. Drain as sautéed on brown paper or paper towels.
  • Pour off oil from skillet and wipe, leaving a light coating. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant. Whisk together eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
  • Heat skillet with eggplant over moderate heat until hot and pour in egg mixture, lifting edges of eggplant so eggs coat bottom of skillet. Cook omelet, uncovered, over low heat, until eggs begin to set around edge, 5 to 7 minutes. Slowly pour tomato mixture in a spiral pattern over surface of omelet, then bake in upper third of oven until eggs are set and pale golden, about 20 minutes.
  • Loosen side and bottom of omelet and slide onto a plate. Serve at room temperature with a few grindings of black pepper.

TUNISIAN EGGPLANT (AUBERGINE) SALAD



Tunisian Eggplant (Aubergine) Salad image

Make and share this Tunisian Eggplant (Aubergine) Salad recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb eggplant
1 large green bell pepper, chopped
1 garlic clove, crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 (12 1/2 ounce) can albacore tuna in water, drained
1 large tomatoes, seeded & chopped
1/4 cup feta cheese, Crumbled
crisp salad green

Steps:

  • Roast eggplant in the oven until the skin is charred.
  • Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
  • Arrange with green pepper in 2-quart shallow casserole dish.
  • In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
  • Pour over eggplant mixture. Cover and refrigerate 1 hour.
  • Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
  • Spoon in to salad bowl lined with crisp greens.
  • Enjoy!

Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 6, Cholesterol 47.4, Sodium 1044.6, Carbohydrate 11, Fiber 5.2, Sugar 5.2, Protein 25.3

EGGPLANT OMELET WITH CORIANDER AND CARAWAY



Eggplant Omelet with Coriander and Caraway image

Categories     Egg     Vegetable     Appetizer     Brunch     Broil     Vegetarian     Lunch     Eggplant     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 11

3 medium eggplants (about 1 pound each)
5 tablespoons olive oil
2 large onions, sliced
4 garlic cloves, minced
6 large eggs
3/4 cup coarsely chopped fresh parsley
1 teaspoon caraway seeds, crushed in mortar with pestle
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges

Steps:

  • Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.
  • Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside.
  • Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
  • Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature.

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