Eggplant Omelette

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select a medium-sized eggplant and cut it lengthwise into thin strips, keeping the skin and crown intact to hold the vegetable together.
   ▶ ≈0:24
2. 2
   Bring a pot of water to a boil with half a teaspoon of salt, then add the eggplant and cook for about 10 minutes until softened.
   ▶ ≈0:45
3. 3
   Remove the softened eggplant from the hot water, drain, and set aside.
   ▶ ≈1:06
4. 4
   Crack three eggs into a bowl, season with a pinch of salt and pepper, then lightly whisk and set aside.
   ▶ ≈1:12
5. 5
   Heat 2 tablespoons of oil in a wide saucepan, add the finely chopped onion and green chilies, and sauté until softened.
   ▶ ≈1:24
6. 6
   Add 1 teaspoon of ginger garlic paste and continue sautéing on medium-low heat for a few minutes until the raw aroma dissipates.
   ▶ ≈1:47
7. 7
   Add turmeric powder (1/4 tsp), Kashmiri chilli powder (2 tsp), coriander powder (1.5 tsp), pepper (1/4 tsp), salt (1 tsp), and garam masala powder (1 tsp). Mix well on low heat.
   ▶ ≈2:01
8. 8
   Pour a few tablespoons of water into the spice mixture and cook until the spices are well blended and fragrant.
   ▶ ≈2:21
9. 9
   Gently place the cooked eggplant on top of the spice mixture, maintain low heat, cover, and cook for 5 minutes.
   ▶ ≈2:35
10. 10
    Pour the beaten eggs around the eggplant, keeping the flame on low throughout.
    ▶ ≈3:02
11. 11
    After 5 minutes, uncover and check that the eggs are nearly set. Gently release the omelette from the sides and continue cooking covered until the eggs are completely cooked through.
    ▶ ≈3:20
12. 12
    Turn off the heat and serve the stunning eggplant omelette while hot.
    ▶ ≈3:49