Persian Eggplant Omelet Recipe

“Breakfast is the most important meal of the day”. Though you’ve all heard this phrase how many of you actually know what it means? As a child, this writer was fortunate enough to learn the real meaning of this phrase cooking breakfast alongside my grandmother every morning. Having been raised in Iran, her grandmother brought with her many of the “old world” ways that had helped her raise her large family amongst all the adversity she was forced to endure in that country.

One of the main principles by which she lived was “Breakfast is the most important meal of the day”. Therefore, breakfast at was always an extravagant event. She never served a bowl of cereal or a peanut butter jelly sandwich and sent the children on their way. Instead, she would spend time, after dinner each night preparing the next morning’s breakfast and she would always wake up before anyone else to cook breakfast, just to make sure they started their day the right way.

Of course, many people often asked her why she went to such lengths each morning when she could stay in bed and relax during her old age. But, she would always brush their comments and concerns aside and do what she did best: make breakfast. Of course, looking back at it now, this was her way of staying active, contributing to the children’s day and showing her love.

This eggplant omelet recipe is a favorite breakfast recipe. One of the main reasons this recipe  is so good is because it is so simple to make that, as a child,  grandmother used to allow the writer to make it (with supervision of course). She still remembers the way her grandmother used to laugh as she helped carry the omelet dish to the breakfast table with pride.

Persian Eggplant Omelet Recipe

Ingredients:

4 medium eggplants
1/2 cup olive oil
5 cloves garlic, peeled and crushed
4 large tomatoes, grilled, peeled and chopped into small cubes
1 tbsp lemon juice
1 tsp turmeric
4 eggs
salt, pepper to taste

Preparation:

Peel and cut eggplants into thin strips

Brush eggplants with olive oil and either grill, broil or bake until they are soft and cooked thoroughly (about 40-45 minutes)

In a non-stick pan, saute the garlic on low heat

Next, add eggplant, tomatoes, lemon juice and turmeric to the oil (Arrange the eggplants on bottom of pan and pile the tomatoes on top of them)

Cover and cook for 10 minutes over low heat

Beat eggs together in a glass bowl, season with salt and pepper, and add to the eggplant mixture

Cover and cook omelet over low heat until eggs are cooked thoroughly and omelet is firm

Serve omelet with a side of goat cheese, fresh herbs, and naan bread

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