White and grey plate with a rolled omelette stuffed with roasted eggplant, zucchini, and a tahini yogurt sauce.

Roasted Eggplant, Parsley, Lemon and Tahini Omelette

Most people don’t love eggplant.

I don’t love eggplant.

There are very few ways to make eggplant tasty.

Thankfully, this is one of them.

This is essentially a baba ganoush omelette. If you’re unfamiliar, baba ganoush is a Lebanese roasted eggplant dip. I hate to make such a crude comparison, but it’s essentially eggplant hummus.

And it’s delicious.

To roast the eggplant, slice it in half and score the flesh. Rub with olive oil and salt, and roast at 450F for 30-40 minutes. After it’s cooled, scoop the flesh from the skin and play with some recipes.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Olive Oil
  • 1/8 cup Roasted Eggplant, roughly chopped
  • 1/8 cup Zucchini, diced
  • 1 tbsp Onion, finely chopped
  • 1 tbsp Onion, finely chopped
  • 1 tbsp Onion, finely chopped
  • 1 tbsp Yogurt
  • 1 Lemon
  • Flat Leaf Parsley, chopped
  • Flat Leaf Parsley, chopped
  • 1 Egg, beaten
  • Salt and Pepper, to taste
  1. Mix tahini and yogurt with a squeeze of fresh lemon juice. Season with salt and pepper.
  2. Heat oil in a pan over medium heat. Add onions and zucchini and cook until onions are translucent.
  3. Add garlic and cook for around 30 seconds. Stir in roasted eggplant and a little lemon zest. Remove from heat and season with salt and pepper.
  4. In a clean pan, heat oil over medium-low. Add egg and cook for around 15 seconds until egg begins to set. Top with cheese, if using.
  5. Add eggplant mixture and top with tahini sauce and parsley.
  6. Cook until desired doneness, fold in preferred style and serve.

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