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18 December 2012,22:50 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Beat the eggs with the salt and pepper and stir in the onions; make six omelettes using some of the olive oil, and set them aside.
  • Cook the tomatoes with 1 tablespoon of oil, salt and pepper until they become tender and partially dry; then add the paprika and sugar, and keep aside.
  • Fry the slices of brinjal on both sides in a greased frying pan until they are done, then set them aside.
  • In the same pan, sauté the garlic and capsicum in a little oil for 1 minute, and then add the brinjals; cook for another minute, and season to taste.
  • Line a baking tray with foil and make a stack of the six omelettes on it, one above the other, with filling in between the layers. Spread the first omelette with half the brinjal mixture.
  • The second omelette with half the tomato mixture; and the third omelette with half the mozzarella. Repeat the layers, finishing with the mozzarella. Press the omelettes down firmly.
  • Bake in a pre-heated oven at 180°C (350°F) for at least 40 minutes; cool for a few minutes, then garnish with the tomato slices and the basil.


  • 6 eggs
  • 100 grams onions, finely chopped
  • Salt and pepper to taste
  • Cooking oil ,as required
  • 2 tomatoes, roughly chopped
  • ½ tablespoon paprika
  • ½ teaspoon sugar
  • 1 small brinjal, (aubergine), sliced
  • ½ teaspoon garlic (lasan), ground
  • 50 grams capsicum, diced
  • ½ tablespoon basil (tulsi), chopped
  • 150 grams mozzarella cheese (commercially available), grated
  • Some tomato slices and sprigs of basil (tulsi)

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