Eggplant Omelette

Breakfasts | Kazakhstani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Eggplant Omelette

Ingredients

Eggplants - 3 pieces
Olive Oil - 1 fl oz
Onion - 1 head
Wheat Flour - 2 spoons
Milk - 17 fl oz
Safflower Oil - 5 fl oz
Gruyère cheese - 2.8 oz
Chicken Egg - 6 pieces
Passata Tomato Sauce - 10.6 oz
Salt - to taste

Step by Step guide

Step 1

Peel the eggplants and cut the flesh into pieces of any shape, then blend it in a blender. Heat olive oil in a large skillet and sauté the eggplants over low heat, stirring, for ten minutes. Stir in the flour and cook for another two minutes.

Step 2

Slowly pour in the milk and cook for another ten minutes. Season with salt and remove the skillet from the heat. Pour a little sunflower oil into another skillet, beat one egg with a pinch of salt, pour it into the skillet, and cook until it reaches a thick sour cream consistency. Add a little eggplant to the center, fold the omelet over from both sides, flip it, and then transfer it to a baking dish. Repeat the same process with the remaining eggs and eggplants.

Step 3

Drizzle the omelets with tomato sauce, sprinkle with grated cheese, and cook under a preheated broiler for five to ten minutes, until the cheese is golden brown. Serve immediately in the same dish.