Tunisian Baked Omelette with Tomatoes and Aubergine

Name: Tunisian Baked Omelette with Tomatoes and Aubergine (Badin Jan Kuku)
Cuisine: Israeli
Ingredients: 2 medium aubergines, cut into 2.5 cm (1 in) cubes; 3 tablespoons extra-virgin olive oil; 1 large beefsteak tomato, sliced; 1 small onion, peeled and finely chopped; 1 medium clove garlic, peeled and finely chopped; 2 tablespoons finely chopped dill or parsley; 2 tablespoons finely chopped dill or parsley; 2 tablespoons raisins; pinch of ground saffron (optional); 10 grinds black pepper; 1 teaspoon sea salt; 6 large eggs, beaten

Badin Jan Kuku

Preparation info

Makes
4-5
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is one of the many variations of baked omelette which are a feature of different Sephardi cuisines. It makes a satisfying vegetarian main course but is also ideal for a cocktail snack. Use very fresh free-range eggs if you can.

Ingredients

2 medium aubergines, cut into 2.5 cm (1 in) cubes
sea salt

Asia
Africa
Israel
Tunisia
Main course
Snack
Gluten-free

Method

Put the diced aubergine on a large plate or in a colander and sprinkle liberally with salt. After 30 minutes, rinse well with cold water, drain thoroughly and dry. (This dramatically reduces the amount of oil they will absorb when fried.)

Heat the oil in a large frying pan over a low heat, add the well-dried aubergine cubes, tomato, onion and garlic. Cook gently, stirring, for 5