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Pan omelette with brinjal

Ingredients 9
Servings 3


  • 1
    large aubergine, thinly sliced
  • salt
  • olive oil
  • 1
    red pepper, seeded and cut into strips
  • 1
    clove garlic, crushed
  • 5
    eggs, whisked
  • freshly ground black pepper
  • 15
    freshly chopped parsley
  • 30
    Parmesan cheese


Sprinkle the brinjal with salt and drain for about half an hour in a colander. Pat dry with paper towelling and fry the brinjal slices in a pan with a little heated olive oil until brown. Set aside. Sauté the red pepper and garlic in the oil until soft. Pour over the whisked egg, season to taste with salt and pepper and return the brinjal slices to the pan, arranging them neatly. Sprinkle the parsley and Parmesan cheese over the mixture and heat until the omelette is cooked and has set. Lift the omelette occasionally to allow the raw egg mixture to run underneath and cook. Serve with a green salad. Serves 3-4.

Read more on: eggs  |  shallow-fry

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