Deem Begun Bhaja - Fried Eggplant Omelette

Deem Begun Bhaja

The texture and size of purple globe eggplant are best suited to this recipe. Begun bhaja or fried eggplant slices round out any Bengali meal and here's another preparation to add to my repertoire. Add ground meat to the omelette ingredients and it could make a main dish.It reminds me of a California sunrise in which a circle is cut out of the center of a piece of toast, filled with a cracked egg and fried. 

Ingredients

1 large globe eggplant, cut in 1/2" slices

1 onion, minced

1 green chili or to taste, minced

1 tomato, diced

a handful of cilantro, minced

1 egg, beaten

salt to taste

enough vegetable oil to shallow-fry eggplants

cilantro for garnish

Directions

1. Soak eggplant slices in salted water for ten minutes, drain and pat dry.
2. Cut out the center of each slice, leaving 1/2" around the edges and mince flesh of eggplant that was scooped out.
3. Smear cored out eggplant slices with turmeric and salt, and set aside.
4. Combine remaining ingredients.
5. Heat vegetable oil over medium-high heat and place eggplant slices in oil.
6. Fill eggplant centers with omelette ingredients and fry on one side until set.
7. Flip eggplant slices over and fry other side until golden brown.
8. Garnish with cilantro and serve with steamed rice or chapatis.