Best 7 Egyptian Eggplant Omelet Recipes

EGGPLANT OMELET (TORTANG TALONG)

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.

EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH

Steps:

• Wash the eggplant and slice into 1/4" thick disks.
• In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
• Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
• Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
• Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
• Once the eggplant is all fried, set aside.
• Chop the garlic into very fine pieces.
• In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
• Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
• Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
• Add the salt and pepper to taste at the very end.
• Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
• Serve with fresh pita bread.

CLASSIC EGYPTIAN OMELETTE

Steps:

• Skin and slice the tomatoes.
• Finely chop the onion and lightly fry in the butter in a large frying pan.
• Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
• Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
• Turn and cook on reverse side.

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

EGYPTIAN EGGPLANT

Steps:

• Peel eggplant if you prefer it without the skin like I do.
• Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
• Cut bell pepper into cubes.
• Saute bell pepper and eggplant in olive oil for a couple minutes.
• Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
• Season with sea salt.
• Allow to reduce down until eggplant is soft and chickpeas are tender.
• Server Immediately
• I like mine with some pita bread, yogurt and it's a nice side dish for fish.

EGYPTIAN EGGPLANT DISH (MASAA'A)

Steps:

• Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
• Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
• Fry pepper slices in oil until tender, set aside.
• In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
• Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
• Add in the veggies and tomato sauce and mix well.
• Cook just long enough to heat through.
• Sprinkle with chickpeas.
• Enjoy!

BAKED EGGPLANT OMELET (FROCIA 'I MULINCIANI)

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.