Varaghe-Bademjan (Eggplant Omelet)

Varaghe-bademjan (Eggplant omelet) is an original food from province of Guilan in the north of Iran.

This is a simple and tasty omelet that is so popular in Guilan.

It can be served with rice or bread.

The traditional Vargahe is just fried eggplants and eggs.

 

Sometimes I like to add diced tomatoes, mushrooms and green pepper to the omelet and add cheese on top.

It is so delicious.

Ingredients:

- 1 large eggplant, peeled and sliced 

- 2 eggs

- Salt & Pepper

- Oil for frying

Optional:

- 1/4 cup diced green pepper

- 1/3 cup sliced mushrooms

- 1/2 cup diced tomatoes

- 1/2 cup mozzarella cheese, grated

Put the sliced eggplants in a colander and sprinkle salt over the eggplants. Let them sit for at least half an hour until a brownish juice comes out. It helps the eggplants absorb less oil when frying.

Place a medium skillet over medium heat add oil.

With paper towel dry the eggplants and fry both sides.

Arrange the eggplants in the pan.

In a small bowl beat the eggs add salt and pepper.

Pour the egg over the eggplants and put the lid on. let it cook until the egg is firm and cooked.

If you want to add vegetables, after the eggplants are fried add mushrooms, tomatoes and green pepper on top add beaten eggs and then add the grated cheese.

Cover and cook until everything is soft and egg is firm.