Chickpea Omelet with Grilled Eggplant and Cherry Tomatoes
Method
Prepare the Batter: In a mixing bowl, whisk together the chickpea flour, water, ground turmeric, salt, and black pepper until smooth and free of lumps. The batter should have a consistency similar to pancake batter. Leave to rest for 5–10 minutes.
Cook the Aubergine: If not already prepared, dice the aubergine and lightly coat with a little of the olive oil. Grill or roast until tender and lightly charred.
Prepare the Tomatoes: Halve the cherry tomatoes and set aside.
Cook the Omelette: Heat the remaining olive oil in a large non-stick frying pan over a medium heat. Pour in the chickpea batter, tilting the pan so it spreads into an even layer. Cook undisturbed for 2–3 minutes, until the edges begin to set.
Add the Vegetables: Scatter the grilled aubergine and cherry tomatoes evenly over the surface. Continue cooking for another 2–3 minutes, until the underside is golden and the omelette is firm enough to turn.
Turn and Finish Cooking: Carefully flip the omelette with a spatula. If easier, fold it in half before turning. Cook for a further 1–2 minutes, until fully cooked through and lightly golden.
Serve: Serve immediately with a crisp green salad or roasted vegetables.
This Chickpea Omelet with Grilled Eggplant and Cherry Tomatoes is a hearty, plant-based breakfast with a delicious combination of smoky eggplant, juicy tomatoes, and a golden, turmeric-spiced chickpea batter. The chickpea flour gives the omelet a savory flavor and a substantial texture, making it an excellent substitute for traditional eggs. It’s filling, flavorful, and perfect for a satisfying start to the day!
Nutrition Facts
Per serving
