Syrian Eggplant Omelette - Bathinjan Ma' Bayd Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 10 Minutes
- Total Time
- 20 Minutes
- Yield
- 6 Servigins
Tools You Will Need:
large frying skillet
strainer
tbsp measure
tsp measure
strainer
tbsp measure
tsp measure
Ingredients:
5 large eggs
1 eggplant
5 tbsp oil (olive oil preferably)
2 cloves garlic
1/3 tsp pepper
1 onion
1 medium hot pepper, finely chopped (optional)
salt to taste
1 eggplant
5 tbsp oil (olive oil preferably)
2 cloves garlic
1/3 tsp pepper
1 onion
1 medium hot pepper, finely chopped (optional)
salt to taste
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1. Peel and dice eggplant into little pieces and strain excess liquid.
2. Mince garlic
3. Mince onion.
4. Beat eggs
5. Heat oil in frying pan over medium heat.
6. onion, eggplant, garlic, and hot pepper and sprinkle with salt and pepper.
7. Stir and saute mixture until eggplant is cooked.
8. Lower heat and add eggs. Scramble eggs with eggplant mixture until eggs are done.
2. Mince garlic
3. Mince onion.
5. Heat oil in frying pan over medium heat.
6. onion, eggplant, garlic, and hot pepper and sprinkle with salt and pepper.
7. Stir and saute mixture until eggplant is cooked.
8. Lower heat and add eggs. Scramble eggs with eggplant mixture until eggs are done.
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