Omelet with eggplant and feta
30 ml mild oil
1/2 sprig rosemary, leaves finely chopped
1/4 tsp cumin seeds
80 g eggplant, cubed small
1 small clove garlic, peeled, finely chopped
40 g feta, finely grated
sea salt to taste
freshly-ground black pepper to taste
2 tbsp hummus, if desired
basil and parsley
In a bowl, beat the eggs together with salt and pepper with a fork.
Heat 20 ml oil in a pan, add rosemary, cumin, eggplant, garlic, a pinch of salt and pepper, and cook on medium-high heat for about 5‒7 minutes or until the eggplant is soft and golden. Transfer to a bowl.
In the same pan, heat remaining oil and add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.
When all the middle has been tipped to the sides, turn off the heat and let sit for 1‒2 minutes. Fold over once in half, and then again to make a quarter. Place on a serving dish and serve with the hummus, salad, and bread topped with eggplant and feta on the side.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s