Omelet-e Bademjan (املت بادمجان) — Persian Eggplant Omelette

• 800 gEggplant (globe or Italian), peeled and cut into 2 cm cubes (about 2 large; peel for a velvety texture)
• 10 gSea salt (for salting eggplant (some will be rinsed off))
• 250 gYellow onion, finely diced (about 1 large)
• 60 mlExtra virgin olive oil (plus 5 ml more if pan looks dry)
• 2 tspGround turmeric (for warmth and color)
• 1 tspBlack pepper, freshly ground (adjust to taste)
• 6 largeEggs (room temperature for even setting)
• 20 gFresh parsley, finely chopped (or cilantro; reserve 5 g for garnish)

Instructions

1. 1

   Place the cubed eggplant in a colander set over a bowl. Sprinkle evenly with 10 g sea salt and toss. Let rest for 25 minutes to draw out bitterness and excess moisture. Rinse quickly under cool water, then squeeze firmly in handfuls and pat very dry with towels; drier eggplant browns better.

2. 2

   Heat 60 ml extra virgin olive oil in a wide nonstick skillet (28–30 cm) over medium heat. Add diced onion and cook 10–12 minutes, stirring often, until deeply golden and sweet. Add 2 tsp turmeric and stir for 30 seconds to bloom in the oil; lower heat slightly if it darkens too fast.

3. 3

   Add the dried eggplant cubes to the skillet and spread into an even layer. Cook 18–22 minutes over medium, stirring every 2–3 minutes, until the eggplant is fully tender and lightly caramelized. If the pan looks dry, add up to 5 ml olive oil. Press some pieces with a spoon for a velvety mash.

4. 4

   Season the eggplant mixture with 1 tsp black pepper. Taste and adjust salt if needed (start cautiously because the eggplant was salted). Reduce heat to low. Beat 6 eggs in a bowl for 20–30 seconds until uniform, then stir in 15 g chopped parsley (reserve 5 g for garnish).

5. 5

   Pour the egg mixture evenly over the eggplant base. Using a spatula, gently lift and fold from the edges toward the center for 60–90 seconds so eggs mingle with the eggplant without breaking it down completely. Cover and cook on low for 6–8 minutes until the top is just set and glossy.

6. 6

   Uncover and cook 1–2 minutes more to firm the center, keeping the omelette moist. If you prefer a lightly browned bottom, raise heat to medium for the final 45–60 seconds. Slide onto a plate, sprinkle with the reserved 5 g parsley, and rest 3 minutes before slicing for cleaner wedges.