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Onion And Aubergine Omelette Recipe
|Vegetable oil||3 Tablespoon|
|Onion||1 , finely chopped|
|Aubergine||1 Medium, cut into 3/4 inch cubes and degorged|
|Ground cumin||1⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cold water||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 948 Calories from Fat 694
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 20 g100.2%
Trans Fat 0 g
Cholesterol 878.2 mg
Sodium 1751.8 mg73%
Total Carbohydrates 38 g12.7%
Dietary Fiber 15.4 g61.7%
Sugars 15.7 g
Protein 31 g61.6%
Vitamin A 29.1% Vitamin C 31.7%
Calcium 19.6% Iron 38.2%
*Based on a 2000 Calorie diet
When the oil is hot, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden brown.
Add the aubergine [eggplant] cubes and cook them, stirring constantly, for 3 minutes.
Stir in the turmeric, cumin, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Reduce the heat to low and simmer the aubergine [eggplant] mixture for 10 minutes or until the aubergine [eggplant] cubes are tender.
In a medium sized mixing bowl, beat the eggs, the remaining salt and pepper and the water together with a fork.
Add the aubergine [eggplant] mixture and beat until the ingredients are well mixed.
In a medium sized omelet pan, melt the butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatuia, lift the edge of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs into the pan.
Put the pan down flat over the heat and leave until the omelet begins to set.
Invert a medium sized plate over the omelet pan and reverse the two.
The omelet should fall on to the plate.
Slide the omelet back into the pan, so that the browned side is uppermost, and continue cooking for 1 minute or until the omelet is completely set.
Slide the omelet on to a heated serving dish.
Cut into wedges and serve immediately.
Tilt the pan and pour in the beaten egg mixture.
Cook until the eggs are almost set.
With a flat bladed knife, lift the edges of the setting omelet and tilt the pan so that the remaining liquid seeps to the bottom.
When the omelet is completely set, continue cooking it for 3 to 5 minutes, or until it is golden brown on the bottom.
Remove the pan from the heat and slide the omelet on to a warmed serving plate.