Ingredients with Measurements:
- 2 large eggplants
- 4 cloves of garlic, minced
- 4 eggs
- 1/4 cup of milk
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- Large non-stick skillet
- Mixing bowl
- Fork or whisk
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and place them on a baking sheet. Roast for 30-40 minutes or until the flesh is soft and the skin is charred.
3. Remove the eggplants from the oven and let them cool. Once they are cool enough to handle, remove the skin and chop the flesh into small pieces.
4. In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant.
5. Add the chopped eggplant to the skillet and stir to combine with the garlic. Cook for 5-7 minutes or until the eggplant is heated through.
6. In a mixing bowl, whisk together the eggs, milk, chopped parsley, chopped cilantro, salt, and black pepper.
7. Pour the egg mixture over the eggplant in the skillet. Cook for 5-7 minutes or until the bottom of the omelette is set.
8. Use a spatula to flip the omelette and cook for an additional 2-3 minutes or until the other side is set.
9. Transfer the omelette to a serving plate and garnish with additional chopped parsley and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Skillet temperature: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 11g
Protein per serving: 9g
Carbohydrates per serving: 14g
Fiber per serving: 6g
Sugar per serving: 7g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of parsley and cilantro, you can use basil or mint.
- Instead of olive oil, you can use vegetable oil or coconut oil.
Variations:
- Add crumbled feta cheese to the egg mixture for a tangy flavor.
- Add diced tomatoes to the eggplant mixture for a fresh taste.
- Add sliced mushrooms to the skillet for an earthy flavor.
Tips and tricks:
- Make sure to roast the eggplants until they are completely soft to ensure a smooth texture in the omelette.
- Use a non-stick skillet to prevent the omelette from sticking.
- Serve the omelette warm or at room temperature.
Storage instructions:
Store any leftover omelette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the omelette, place it in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the omelette on a large platter and garnish with fresh herbs.
Garnishes:
Chopped parsley, chopped cilantro, crumbled feta cheese
Pairings:
- Serve with pita bread or naan for a complete meal.
- Pair with a side salad for a lighter meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the omelette is sticking to the skillet, use a spatula to gently loosen it from the bottom before flipping.
- If the omelette is not setting in the middle, cover the skillet with a lid and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
- Cook the omelette to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Mirza Qasemi is a traditional Persian dish made with roasted eggplant and garlic. It is typically served as a dip or side dish, but this recipe turns it into a hearty omelette.
Flavor profiles:
The omelette is savory and slightly smoky from the roasted eggplant, with a garlicky flavor and fresh herbs.
Serving suggestions:
Serve the omelette for breakfast, brunch, or a light dinner. It pairs well with a variety of side dishes and can be customized with different herbs and vegetables.
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Region: Iranian