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Aubergine omelette | Badimjan chigirtmasi

Badimjan chigirtmasi - Aubergine omelette
The word chigirtma (çığırtma) in the name of a dish means that it includes eggs.

This classic dish combines aubergines (eggplants) with eggs, onions, butter and herbs. It makes a fine breakfast dish or light meal.

Preparation time: 10 min
Cooking time: 20 min
Serves: 3-4


  • 2 large aubergines
  • 1 large onion
  • 50 g/2 oz melted butter or vegetable oil
  • 4 medium eggs
  • a few sprigs of parsley
  • salt & pepper


  • Peel the aubergines and slice into rings 2 cm/0.8″ thick. Sprinkle the aubergine slices with salt and leave for 1 to 2 hours to remove the bitter juice. Rinse and pat dry.
  • Peel the onion and separate into rounds.
  • Melt the butter and fry the aubergine slices and onion rings together until soft.
  • Beat the eggs and add salt & pepper. Pour the eggs over the aubergine and onion. Put some flecks of butter on top, cover and cook over a low heat or place the dish in the oven. Cook for 10 or 15 minutes until the eggs are cooked through and set.
  • Serve warm with more melted butter and chopped herbs.

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