John E. Finn's Persian Eggplant Omelet (Kuku-ye Bademjan) · Faith Middleton's Food Schmooze
To change it up, you can cook this omelet in the oven, like a frittata. Pro tip: dice and salt the eggplant in a colander if you think it may be bitter.
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Ingredients
- 2 cups diced eggplant
- 1/2 cup chopped onion
- 1 cup sliced zucchini
- Salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 6 eggs (mixed)
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons water
- 1 tablespoon unsalted butter or olive oil
- Mint or basil sprig (for garnish)
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