Roasted eggplant omelette

Ingredients
500 g eggplant
sunflower oil for greasing the pan
2 green onions
6 eggs
1/2 tsp salt
pepper
1 cup yogurt
dill, fresh or dried
1-2 cloves garlic, crushed
Roasted eggplant omelette
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Photo author
AnnaJames
Method
Eggplant peel, cut into cubes, add salt and drain, smothered with less fat, and smash with a fork. Add beaten eggs, green onions, salt and pepper. Pour into a buttered baking dish - I use square, 25x25 cm, not big to be done very thin omelet. Bake in medium oven until eggs are firm - the omelet becomes slightly porous. Cut into pieces (I cut it into circles with a cup) and pour sauce beaten with yogurt dill and garlic.
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Difficulty
Easy
Tested
0 users
Author
AnnaJames
22 Oct 2014
Source
* Complete Middle Eastern Cookbook * by Tess Malos