Eggplant Omelette (املت بادمجان) — Rustic Persian Egg-and-Eggplant Skillet

• 1⅓ lbeggplant (globe or Italian), peeled and cut into 2 cm cubes (about 2 medium eggplants)
• 6⅓ ozyellow onion, finely diced (about 1 large onion)
• 3 tbspextra virgin olive oil (3 tbsp)
• 2 tspground turmeric
• 1¼ tspsea salt (divided)
• ½ tspblack pepper, freshly ground
• 6eggs
• 15 gfresh parsley or cilantro, finely chopped (about 1/2 cup loosely packed)
• ¼ cupwater (for steaming the eggplant tender)

Instructions

1. 1

   Set a large nonstick or well-seasoned skillet over medium heat and add 30 ml of the olive oil. Add the diced onion and cook for 8–10 minutes, stirring often, until deeply softened and lightly golden. Stir in 1 tsp turmeric and cook for 30 seconds so the spice blooms and perfumes the oil.

2. 2

   Add the cubed eggplant, 1 tsp of the sea salt, and the black pepper to the skillet and toss thoroughly to coat with the onion and turmeric. Cook for 6–8 minutes, stirring every minute, until the eggplant starts to collapse and take on color in spots. Pour in 60 ml water, cover, and steam for 8–10 minutes until the eggplant is very tender and easily mashable.

3. 3

   Uncover and cook for 3–5 minutes to evaporate excess moisture so the mixture becomes thick and glossy. Use a wooden spoon to mash about half the eggplant into a chunky paste while leaving some soft pieces for texture. Taste and add the remaining 0.25 tsp salt if needed, keeping the mixture well-seasoned before the eggs go in.

4. 4

   In a bowl, whisk the eggs for 20–30 seconds until the whites and yolks are fully combined and slightly frothy. Stir in the chopped parsley or cilantro and the remaining 1 tsp turmeric for an even golden color. Reduce the heat to medium-low so the eggs set gently without browning too fast.

5. 5

   Add the remaining 15 ml olive oil around the edges of the skillet, then pour the egg mixture over the eggplant base. Let it cook undisturbed for 2–3 minutes until the edges begin to set, then gently pull the set edges toward the center with a spatula to allow uncooked egg to flow underneath. Cover and cook for 4–6 minutes until the top is just set and still moist, not dry.

6. 6

   Turn off the heat and rest the omelette, covered, for 2 minutes so carryover heat finishes the center. Slice into wedges and serve warm directly from the skillet for the most velvety texture. If you prefer a firmer top, place the skillet under a broiler for 60–90 seconds, watching closely to avoid overcooking.