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Tunisian Eggplant Omelet

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“From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
  3. Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
  4. Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
  5. Turn the oven down to 350 degrees.
  6. Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
  7. In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
  8. In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
  9. Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
  10. Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.

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