Persian-Style Eggplant Omelette (Omelet-e Bademjan)

Place the peeled and sliced eggplants in a bowl of salted water and soak for about 20 minutes to draw out bitterness. Rinse well, pat dry, and set aside.

Heat the olive oil in a wide skillet over medium heat. Fry the eggplant slices in a single layer until golden brown and tender on both sides. Keep them in the pan.

Add the chopped onion to the skillet with the eggplant. Sauté for 3–4 minutes, stirring gently, until the onion is soft and translucent.

In a bowl, whisk the eggs with turmeric, salt, and black pepper until evenly combined.

Reduce the heat to low and pour the egg mixture evenly over the eggplant and onion. Gently shake the pan to distribute the eggs.

Cover the skillet and cook slowly until the eggs are just set and the bottom is lightly golden.

Carefully flip the omelette and cook the other side for 1–2 minutes until fully cooked but still tender.

Slide onto a serving plate, garnish with fresh parsley or cilantro, and serve warm.