This is based on a Tunisian dish that is always served at room temperature. You have the choice of serving it warm or at room temperature.
Baked Eggplant Omelet
- 1 large eggplant (about 1 to 1-1/2 pounds)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 8 eggs
- 1/2 cup minced flat-leaf parsley (leaves from 1/2 bunch)
- 2 garlic cloves, minced
- Salt to taste
- 1/4 cup drained lowfat yogurt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- Preheat the oven to 450ºF. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin.
- Oil a baking sheet and place the eggplant on it cut side down. Place in the oven and bake 25 minutes, or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to drain for 30 minutes. Turn the oven down to 350ºF. Carefully peel the eggplant and cut into dice.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet and add the onion and pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes, and add 1/2 teaspoon salt. Continue to cook until thoroughly tender, about 5 more minutes. Stir in the eggplant and cook for another minute, stirring. Taste and adjust seasoning. Remove from the heat.
- In a large bowl, beat the eggs and yogurt. Add the parsley, garlic, 1/2 teaspoon salt, and cinnamon. Stir in the eggplant mixture, and if you want a spicy dish, add the cayenne.
- Oil a 2-quart earthenware baking dish, preferably a round one, and pour in the egg mixture. Bake 40 to 45 minutes, until golden brown and set. Allow to cool for 10 minutes or longer, and serve hot or at room temperature, cut into wedges or squares.
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