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eggplant

Eggplant rolls with ricotta, parmesan, and walnuts

Eggplant rolls with ricotta, parmesan, and walnuts

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Eggplant is probably one of my favorite vegetables, and I try to eat it as often as possible.
I made a stuffed eggplant dish, where eggplant slices are roasted in a ribbed pan with olive oil and then rolled into rolls filled with a ricotta-parmesan mixture.

Preparation time: 1 hour
Level: Easy
Serves: two to four

Ingredients:
Two large eggplants, sliced lengthwise into 5 mm thick slices
300 g ricotta
150 g grated parmesan
A handful of chopped walnuts
A handful of chopped fresh parsley
Sea salt and black pepper to taste

For the sauce, 400 ml passata or other tomato puree
3 cloves of garlic, finely minced
A handful of basil leaves, finely chopped
Sea salt and black pepper to taste

Olive oil for frying the eggplants and drizzling over the food
A handful of grated parmesan for topping the food for shaking

Preparation:

  1. Slice the eggplants lengthwise into 5 mm thick slices.
  2. Fry the eggplant slices in olive oil in a frying pan until almost soft.
  3. To prepare the filling, grate the parmesan, mix it with the ricotta, chop the parsley toast the nuts, and mix into the filling—season with black pepper and sea salt.
  4. Make the tomato sauce, heat the tomato puree in a pan with a little olive oil, finely chopped garlic, and finely chopped basil for about 10 minutes. Pour the sauce into a baking dish.
  5. Place 1 tablespoon of the filling in the middle of the eggplant slice and roll the eggplant around it. Place the finished rolls in the baking dish on the tomato sauce.
  6. Sprinkle the eggplant rolls lightly with grated parmesan.
  7. Bake the eggplant rolls at 200 degrees for 25-30 minutes until the cheese starts to brown slightly.
  8. Serve the eggplant rolls hot or cold. Garnish with a fresh herb sprig.
    Ready!!
Duck fillet with ratatouille and kale chips

Duck fillet with ratatouille and kale chips

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During the 2025 food festival, a total of over 27,000 special menus were ordered from the 22 participating restaurants. These statistics were published in Tartu Postimees. This number is more than ¼ of the population of the city of Tartu. The winner of Tasty Tartu was the restaurant TOKO. Excellent result! Congratulations to the people of TOKO.
According to the statistics, Café Crepp also received good reviews, and our main course, which was sous vide duck breast fillet, which we served with ratatouille in an unconventional way with a vegetable sauce/vegetable puree matched to the dish, and a crispy crust made of kale and Andre grand cheese, received a particularly high average score. You don’t necessarily have to use the sous vide technique to prepare duck fillet, but the duck prepared this way will definitely be mouth-wateringly soft and tasty, and overall it is also easier to prepare, especially in larger quantities.

Authors of the photos used: Silver Gutmann, Joosep Sepp, and Andres Tover.
Display design: Joosep Sepp.

Preparation time: Preparation 3-4 hours, food display about 15-20 minutes.
Level: Not too complicated
Amount: for the body

Preparation of duck breast fillet
Ingredients:
Two duck breast fillets
Salt and black pepper for seasoning
Fresh thyme sprigs for seasoning

Preparation:

  1. Gently cut the skin of the duck breast fillet into squares with a sharp knife. Do not cut deeply, let the knife do the work and lightly slide the blade over the surface of the skin
  2. Season the duck with ground black pepper and sea salt and place in a vacuum bag with a few sprigs of fresh thyme.
  3. Close the bag with a vacuum sealer and place in a sous vide bath at 57 degrees for two to three hours.
  4. When the duck has “cooked” in the sous vide bath for the prescribed time, cool the duck fillets quickly. We used an ice bath for this.
    Use a ready-made duck for displaying food.

Ratatouille
Ingredients:
1 medium zucchini
1 medium eggplant
2 tomatoes
1 large red or yellow bell pepper
2 medium red onions
3-4 crushed garlic cloves
A bunch of fresh thyme for seasoning
Ground black pepper and sea salt for seasoning
Olive oil for cooking ratatouille

Preparation:

  1. Cut the vegetables into 4 mm thick rounds.
  2. To assemble the ratatouille, stack the zucchini, tomato, bell pepper, red onion, and eggplant slices on top of each other. Stack the resulting vegetable bundles upright in a baking dish or smaller heatproof pan until the baking dish or pan is tightly filled with vegetables.
  3. Crush the garlic and shake over the vegetables.
  4. Sprinkle everything with black pepper and sea salt, place thyme sprigs on top of the ratatouille, pour in olive oil, and bake tightly covered with foil at 200 degrees for 90 minutes.
  5. The resulting ratatouille can be eaten as is or made into eggplant cones for serving.

Eggplant slices for making ratatouille cones (cornucopia)
Ingredients:
One oblong eggplant
Sea salt for seasoning
Cooking oil for frying

Preparation:

  1. Cut the eggplant lengthwise into slices about 5 mm thick. It is best to use a special cutter or mandoline for this.
  2. Fry the eggplant in a ribbed pan with cooking oil until nicely browned on both sides
  3. Season with sea salt and use to make ratatouille cones

Raratouille sauce (vegetable coulis)
Ingredients:
2 large eggplants peeled and cut into pieces
1 large tomato cut into slices
1 medium red onion cut into slices
1 medium zucchini cut into pieces
1 medium bell pepper cut into pieces, seeds removed
(you can also add a piece of eggplant, but it is not absolutely necessary)
3-4 medium garlic cloves
2 tbsp Worcestershire sauce
1 tbsp light soy sauce
200 g parmesan cheese
200 ml whipped cream
Sea salt and 0.25 tsp black pepper to season
0.5 tsp oregano to season
50 g butter

Preparation:

  1. Cut all the vegetables and place in a cooking pot with the butter.
  2. Brown the vegetables for 5-10 minutes.
  3. Add the soy sauce and Worcestershire sauce.
  4. The vegetables will release enough liquid to be stewed. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until the vegetables are almost tender.
  5. Season with salt, pepper and oregano.
  6. Add the whipped cream and carefully blend the sauce with a hand blender. Blend the sauce as smooth as possible.
  7. Place the sauce back on the stove, stirring constantly, as the sauce will immediately splatter on the stove.
  8. Add the grated parmesan, mix, and season with salt and pepper if necessary.
  9. The sauce is ready. If the sauce is not smooth enough, blend it again with a hand blender, but it is better not to do this because the cheese in the sauce will stick to the blender.
    Use the sauce to serve the main course.

Kale Crisps
Ingredients:
Kale
Fine sea salt
A little cooking oil for spraying or drizzling

Preparation:

  1. Cut off the strongest stems from the kale, place the kale pieces on a baking sheet covered with baking paper, and sprinkle with a little cooking oil and sea salt.
  2. Bake in the oven at 130-150 degrees until the kale leaf is dry and crispy. Stir the drying kale from time to time to ensure even drying. When the kale is almost dry, leave it in the cooling oven to harden.
  3. Store in an airtight container and use as a snack or as a decoration or crispy component for food.

Cheese crisps
Ingredients:
200 g coarsely grated cheese. We used Andre Grand cheese, which has a great taste, but making cheese crisps from it is not so easy.

Preparation:

  1. Coarsely grate the cheese.
  2. It is recommended to make cheese crisps in a pan, not in the oven.
  3. Use a non-stick pan, sprinkle a thin layer of cheese on the pan. The layer should not be thick, rather let there be relatively large “holes” between the cheese strips. Too thick a layer will create a tough crisp.
  4. Fry the cheese over medium heat without stirring until the cheese is lightly browned.
  5. Let the cheese crisp and cool slightly and carefully lift it from the edge onto kitchen paper, which will absorb the excess fat released from the cheese. If the cheese crisp is still soft, it is worth frying it for a little longer.
  6. Let the cheese crisp and cool and break it into suitable pieces.

Flavored butter for roasting duck

  1. Melt 50 g butter, add a few sprigs of thyme and 3-4 lightly crushed (by pressing) garlic cloves, and let this mixture stand for at least 30 minutes to allow the flavors to blend and use it when roasting the duck.

Food display
Ingredients:
Sous vide duck fillets
Ratatouille sauce
Ratatouille
Eggplant slices
Cheese crisp
Kale crisp
Thyme sprig for garnish
Flavored butter for frying duck

Preparation:

  1. Roll a 3-4 cm thick slice of ratatouille into a cone and place in the oven with a pan at 180 degrees for about 5-10 minutes.
  2. If the ducks have been prepared earlier, it would be a good idea to place them back in the sous vide bath at 57 degrees to warm up the duck fillet from the inside. This is not essential, you can also use cold duck, but this way the process is faster and the result may be somewhat better.
  3. Remove the ducks from the vacuum bag, dry them carefully with kitchen paper, remove the thyme sprigs.
  4. Place the duck fillets skin side down in a cold pan and place the pan over a medium-hot stove.
  5. Let the duck fry on the stove for about 5 minutes until the skin is golden brown and the fat layer under the skin melts. The rendered fat can be used, for example, to fry potatoes. According to chef Gordon Ramsey, using duck fat takes fried potatoes to a completely different level.
  6. When the skin is golden brown and crispy, turn the duck fillet over, baste the duck with the butter-thyme and garlic mixture and insert a thermometer into the duck fillet.
  7. When the duck’s internal temperature is 52-53 degrees, remove the duck from the pan and let it “rest” properly (4-5 minutes) on a cutting board.
  8. Use the sauce while it is warm. Place 3 tablespoons of the sauce on a plate, shape it into a comma. Place the wide end of the comma towards the sauce ratatouille.
  9. Cut the duck fillet open with a sharp knife and place the “comma” of the sauce on the wider side.
  10. Place a cheese crisp between the duck fillets and a kale crisp on both sides of the sauce.
  11. Place a sprig of thyme on the duck fillet and serve immediately.
    Ready!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Giambotta

Giambotta

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This is a vegetable stew from the southern regions of Italy, popular south of Naples. The preparation of this stew varies slightly across different regions, but it typically includes key summer garden vegetables such as zucchini, eggplant, carrots, tomatoes, potatoes, onions, garlic, etc. This dish is somewhat similar to minestrone soup and is likely a less-brothy stew version of the classic soup. It’s worth making a larger batch of giambotta and letting it sit for a while to be eaten the next day as it gets better with time. The vegetables can be cut exactly as preferred by the eater or the cook.

Preparation time: 1.5 hours
Difficulty level: Easy
Servings: Four to six

Ingredients:
Two medium zucchinis, cut into pieces
Two medium eggplants, cut into pieces
A large handful of young carrots, sliced into rounds
Two celery stalks, sliced thinly
One large onion, chopped
5-6 medium garlic cloves, coarsely crushed
A large handful of green beans
2-3 medium potatoes, cut into pieces
Two medium bell peppers, cut into pieces
A large handful of cherry tomatoes, halved
One 400 ml can of chopped tomatoes
2 tablespoons of tomato paste
A large handful of coarsely chopped basil
A large handful of coarsely chopped parsley
Additionally, a bit of other Italian herbs, such as oregano, thyme, rosemary, chopped or dried
Sea salt and about 0.25 teaspoons of freshly ground black pepper for seasoning
3-4 tablespoons of olive oil for browning
Fresh herbs for garnish
A handful of grated or crushed Parmesan cheese to sprinkle on the dish

Preparation:

  1. Cut the zucchini, eggplant, celery, bell peppers, carrots, and potatoes.
  2. Chop the onion, crush the garlic, pour olive oil into a heavy-bottomed pot, and lightly sauté the onion and garlic for a couple of minutes.
  3. Chop the basil and parsley, cut the cherry tomatoes in half.
  4. Add the vegetables, green beans, basil, parsley, and cherry tomatoes to the onion and garlic.
  5. Add the tomato paste, canned tomatoes, and Italian herbs, and season generously with black pepper and sea salt. The dish will likely need to be seasoned several times for salt.
  6. Stir and bring the dish to a boil, cover with a lid, and simmer on low heat for about 45 minutes.
  7. When the potatoes and carrots are soft, the stew is ready. Season the dish if necessary and let it rest for about twenty minutes to allow the flavors to blend.
  8. When serving, sprinkle the dish with grated Parmesan cheese and garnish with fresh herbs. The dish pairs well with pasta, meat, fish, or polenta, or it can be enjoyed on its own without any additional sides.
    Ready!!
Pasta della Norma – Sicilian Eggplant Pasta

Pasta della Norma – Sicilian Eggplant Pasta

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A well-known pasta dish from Sicily. The food is named after Bellini’s opera “Norma”. According to Wikipedia, this food won a tourism award in Italy in 2018 and was named Food of the Year. Since it consists of so many flavors that I like, I can’t argue with it. Made with care, this dish is very tasty.
When it comes to pasta, it is very important to carefully prepare the sauce so that the flavors can blend evenly. The only tricky part about this pasta is that the eggplant needs to be properly cooked first, either in the oven or in a pan, and then added to the sauce.
Food that is worth the effort.

Preparation time: 45 minutes including cooking the eggplant
Level: Easy
Serves: two

Ingredients:
100 g of spaghetti
1 medium eggplant cut into cubes of about 2 cm
500 ml tomato passata
A handful of chopped parsley
A handful of chopped basil
Salt and black pepper to taste
5 medium garlic cloves finely chopped
50g Grated ricotta salata cheese or parmesan
2 tablespoons of olive oil for frying and a few tablespoons of olive oil for cooking eggplants

Preparation:

  1. Heat the oven to 200 degrees C. Cut the eggplant into 2 cm pieces, place on a baking sheet covered with baking paper, sprinkle with olive oil, and bake for about 25-30 minutes until the eggplant is slightly dry but cooked through. Stir the eggplant cubes from side to side with a spoon so that they cook evenly.
  2. While the eggplant is cooking, chop the garlic, heat the olive oil in a pan over medium heat, and fry the garlic for about 1 minute.
  3. Add the tomato paste to the garlic and let the sauce simmer. Season with black pepper and sea salt, chop parsley and basil, and add to the sauce. Allow to simmer over low heat.
  4. Cook the pasta in plenty of salted water according to the manufacturer’s instructions. Let the water boil, be sure to add salt, and cook the pasta until semi-soft.
  5. At the same time, add the cooked eggplant cubes to the sauce and mix gently.
  6. When the pasta is ready, put the spaghetti from the boiling water directly into the pasta sauce, and mix. If the pasta is dry, add the spaghetti cooking water.
  7. Grate the ricotta salata or parmesan and shake it on the plate with extra black pepper when serving.
  8. Serve with a sprig of basil.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

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Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Nasu Dengaku, grilled eggplant with miso coating

Nasu Dengaku, grilled eggplant with miso coating

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An easy-to-make Japanese cuisine recipe. The flavors match perfectly. Eggplant roasted in the oven, in a delicious miso glaze. Food that is worth preparing at home.

Preparation time: 20-30 min
Level: Easy
Quantity: for two

Ingredients:
Two smaller, thinner eggplants
50-100 ml of sunflower oil or rapeseed oil
About 75g of red miso paste or a mixture of red and white miso paste
2 tablespoons of mirin
2 tbsp brown sugar
sesame seeds for garnish

Preparation:

  1. Cut the eggplants in half lengthwise.
  2. Use a knife cut to the eggplant fruit flesh deep square incisions. Do not cut through the peel
  3. Heat the oil in a pan and fry the eggplant skin side down for 2-3 minutes, then turn it around in the pan and fry the other side as well until it is golden brown
  4. Mix the miso paste, mirin, and sugar
  5. Put the eggplant slices on a baking sheet lined with baking paper and spread generously with miso sauce.
  6. Grill in the oven at 200 degrees for 5-7 minutes until the miso paste starts to bubble
  7. Take the food out of the oven and sprinkle with sesame seeds.
    Serve with Japanese vegetables or shrimp, or eat as it is
    Ready!!
Tomato stuffed eggplants

Tomato stuffed eggplants

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Food inspired by Persian cuisine. For seasoning, cumin, cinnamon, and black pepper are used. The food can be served both hot and cold, as an appetizer or main course.

Preparation time: 60 min
Level: easy
Serves: two to four

Ingredients:
4 smaller eggplants
1 large onion
olive oil
2 teaspoons ground cumin
4-5 large cloves of garlic, chopped
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
250 g cherry tomatoes cut in half
Canned tomatoes of 400 g
2 teaspoons sugar
2 teaspoons dry or fresh oregano
a handful of chopped fresh parsley leaves
salt and black pepper for seasoning

Preparation:
1. Half the aubergines and slice the flesh diagonally with a knife, making sure that the skin is not cut. This is necessary to allow oil and heat to enter inside of the eggplant
2. Put the aubergines in an oven pan, grease with olive oil, and cook at 190 degrees C until the flesh is tender about 30 minutes
3. At the same time chop the onion and garlic, fry lightly in a pan, add halved cherry tomatoes, canned tomatoes, and spices. Season with salt and black pepper. Simmer the mixture in a pan for about 20 minutes.
4. If the aubergine is soft, remove the pan from the oven, using the fork make the small cavity to the aubergine flesh for filling.
5. Fill the eggplants generously with the tomato filling and cook for another 20 minutes.
6. After removing from the oven, spray over with quality olive oil. The principle is that the more olive oil, the better.

Allow to cool and shake over the chopped parsley leaves when serving. This meal is also suitable to eat warm.
Ready !!

Eggplant with tomato, basil and mozzarella

Eggplant with tomato, basil and mozzarella

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It seems to me that this food was prepared in Estonian homes already decades ago. I don’t think anyone will be surprised to see this recipe, but I will post it to remind everyone again that such food also exists in our memories and recipe books. Also, this food is surprisingly similar to the popular food that is served at Café Crepp and is one of my favorites, except that I do not use salad to serve – the food is great without it.

Preparation time: 20 min preparation, 15-20 min baking
Level: average
Serves: for two

Ingredients:
6 about 1 cm thick slices of eggplant. Use a larger eggplant.
6 slice tomatoes
A small handful of chopped basil
125 g of buffalo mozzarella
Salt and black pepper
For slicing olive oil and sprinkling on food
Some basil tops for garnish

Preparation:
1. Cut 6 slices of eggplant, heat a little oil in a pan over medium heat, and fry the eggplants lightly on each side for about 5-10 minutes. Use a pan that can be placed in the oven or, after frying the eggplants, place them in the baking tin
2. Cut the tomato slices. Season the eggplants with salt and pepper, place the tomato slice on top of the eggplant slices.
3. Chop the basil and cover the tomato slices with the basil
4. Cut the mozzarella ball into slices and place on top of the basil layer. Season lightly with salt and pepper
5. Place the pan or oven dish with the food in the oven mode and grill for 15-20 minutes until the mozzarella begins to melt.
6. Add the basil tops for serving, if desired you can drizzle over more olive oil
Done !!!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

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I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

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