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Eggplant Omelette Recipe

Eggplant Omelette
How To Make Eggplant Omelette

About Eggplant Omelette Recipe: Give your omelette a delicious spin with this stellar street-style eggplant omelette. Packed with tantalising spices and pulpy eggplant (baingan), you will never go back to cooking the regular egg omelette once you try this one.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Medium

Ingredients of Eggplant Omelette

  • 2 Medium eggplant
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp chaat masala
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tbsp onion, finely chopped
  • 1 tomatoes, chopped
  • 2 green chilli, chopped
  • 2 tbsp coriander, finely chopped
  • 2 tbsp rice flour
  • 3 Eggs
  • Water
  • 1 tbsp desi ghee

How to Make Eggplant Omelette

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Cut eggplants into even circular pieces.
Take the roundels and carefully cut the outer boundary, leaving only the pulp. Repeat this for all the roundels. Keep the outer round covering separately.
Chop the pulps and collect together.
Wash and clean the leftover circular covers thoroughly.
Now add onions, tomatoes, green chili, coriander and rice flour to the eggplant pulp. Mix the batter well.
Add eggs into the batter and whisk mix well. leave the batter for 5 to 7 minutes.
Meanwhile heat desi ghee on a pan over medium flame for about 2 minutes. Cook the clean roundels of the eggplant over it. Make sure to maintain suffcient distance between the roundels. You can cook each one separately too.
Now take the batter and pour it in the roundels over the pan carefully.
Let it cook for 1 to 2 minutes and brush them with desi ghee and flip the sides. Repeat the process for both sides until crisp.
Once cooked, serve hot with rice.
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