Egyptian Eggplant Omelet
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1 medium eggplant, about 1 lb
- 1 medium onion, chopped, about 1/2 cup
- 1/2 lb ground beef or 1/2 lb ground lamb
- 2 garlic cloves, minced
- 8 eggs, beaten
- 1/4 cup parsley, snipped
- 1 teaspoon coriander, ground
- 1/2 teaspoon salt
- 1/2 teaspoon cumin, ground
- 1/8 teaspoon black pepper
Recipe
- 1 peel eggplant; halve it lengthwise. cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. you should have about 4 cups of eggplant.
- 2 in a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. pat any excess water off the vegetables with paper towels.
- 3 in a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. stir in eggplant mixture; spread on the bottom of the skillet.
- 4 combine eggs, parsley, coriander, salt, cumin, and pepper. whisk until well combined. carefully pour over meat and vegetable mixture. cook over medium heat. as eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. continue cooking and lifting until mixture is almost set. (about 10 minutes).
- 5 place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
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