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.