- Preparation time
- 20 mins
- Cooking time
- 10 mins
- 3 people
- Meal course
- Posted by
- Posted on
- January 23, 2023
This recipe called Varaghe. Many kinds of local omelets are prepared and enjoyed throughout the world. Varaghe is a popular Gilaki dish, originated in Northern provinces of Iran and enjoyed as an appetizer or main course.
The omelet-like composition of this dish makes it suitable to be served with rice or various types of bread. Varaghe is basically prepared with eggplants; however, you can add tomatoes and onions or use zucchini instead of eggplants.
Notes about Varaghe
- Frying the eggplants without soaking them in brine would release an unpleasant, bitter taste. Soaked eggplants not only taste better, but would absorb much less oil during the frying process.
- Diced tomatoes are appreciated in Varaghe omelet. You can peel the tomatoes, dice them into fine pieces and give them a quick fry before adding to the pan at the last step.
- Make sure you use enough oil to fry the eggplants. They absorb the oil pretty quickly and would burn if the pan isn’t greased with oil. Also, remember to use enough oil regarding the egg amount at the last step. Frying eggs with little oil would cause them to get an unpleasant, fish like odor.
- It’s an option to add a teaspoon of cinnamon powder to the egg mixture.
- You can also add fried onions to the Varaghe omelet. This would taste exceptionally good if the onions are fried to crispiness.
- If the eggplants are fresh and tender, you can simply chop and fry them with the skin on.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
How to prepare Best Iranian Eggplant Varaghe (Omelet) for 3 people - 1Touch Food Culinary Center
This recipe called Varaghe. Many kinds of local omelets are prepared and enjoyed throughout the world. Varaghe is a popular Gilaki dish, original
Type: Main Dish
Recipe Yield: 3
Preparation Time: PT0H20M
Cooking Time: PT0H10M
Total Time: PT0H30M
- 3 medium eggplants
- 4 large Eggs
- 1 As Needed oil
- 2 Tea Spoon Salt
- 1 Tea Spoon Turmeric
- 1/2 Tea Spoon Black Pepper
- 1 medium Tomato
- 1 medium Onion
Recipe Instructions: This recipe called Varaghe. Many kinds of local omelets are prepared and enjoyed throughout the world. Varaghe is a popular Gilaki dish, originated in Northern provinces of Iran and enjoyed as an appetizer or main course. Enjoy your meals!
- Wash and peel the eggplants. Chop them horizontally into ½ inch thick pieces (You can also make vertical cuts; make sure the pieces are no thinner than half an inch). If the eggplants are fresh and the skin is tender, you can skip the peeling and cook them skin on.
- Fill a large bowl with cold water. Add two tablespoons of salt to the water and stir well to create brine. Let the eggplant pieces sit in the brine for about 20 minutes. Doing so will prevent the potential bitterness and enhance the flavor.
- After the eggplants are soaked enough, drain the brine and dry the eggplants with a clean kitchen towel.
- Heat some vegetable oil in a pan on medium setting. Place the eggplant pieces inside the pan and fry them until the surface turns golden brown. Flip them halfway through to make sure both sides are fried evenly. Put the fried pieces on a paper towel to drain the excessive oil.
- Beat the eggs together in a bowl with salt, black pepper, and turmeric powder until a consistent mixture is formed.
- Put four tablespoons of vegetable oil in a deep pan on low setting, and place the eggplants inside. You can also add tomatoes and onions at this point. All you need to do is to peel and dice both the tomato and the onion, give them a quick fry in a separate pan and add them to the eggplants. Pour the egg mixture over the eggplants, and put the lid on. Allow the Varaghe omelet to cook for 10 minutes. Once the eggs are firm and cooked, kill the heat. Varaghe is popularly served with traditionally cooked rice or bread.