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Caramelized Eggplant Omelet


2 pounds of eggplant, peeled and cubed
3 tablespoons olive oil
4 cloves garlic, finely minced
juice of half a lemon
1 large onion, finely sliced
Salt, pepper to taste
6 eggs, beaten
Olive oil, a few more tablespoons for frying


Prepare the eggplant into small cubes. In a large nonstick skillet, with the oil, heat the eggplant and cook to slowly soften and cook down, over low heat, 15-20 minutes. Spoon out onto a dish and set aside.

Return skillet to the stove; add in 1 tablespoon olive oil and sauté garlic and onions until softened, about 15 minutes. Stir into eggplant. Return skillet to stove and heat to medium. Add eggs to the pan and cook to set, over low heat. Preheat oven to 400 F.

When eggs are almost cooked, spoon eggplant and onions into the center.
Place in oven and heat until eggs puff up. Season with salt and pepper and offer with lemon wedges.

Serves 4-6


"Eggs' times two. A mellow golden omelet, updated with caramelized eggplants and spice, and a bit of lemon makes this Passover omelet shine with a bit of Middle Easter flair.