Eggplant Mirza The Best Recipes

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Eggplant Mirza

"An authentic Persian eggplant omelet. Serve warm with flatbreads for an incredible brunch dish!"

Ingredients :

  • 4 Japanese eggplants
  • 1 tablespoon butter
  • 1 onion, diced, or to taste
  • 1 tablespoon minced garlic
  • 5 Roma tomatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 eggs, beaten

Instructions :

Prep : 10M Cook : 4M Ready in : 1H
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet.
  • Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh.
  • Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes.

Notes :

  • You may grill the eggplants instead of broiling if preferred. Rotate them on the grill until skin is completely charred, about 10 minutes.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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