| Measure | Ingredient |
|---|---|
| 1 pounds | Eggplant -- half lenghtwise |
| ½ cup | Chopped Onion |
| ½ pounds | Ground Beef -- OR |
| ½ pounds | Ground Lamb |
| 2 | Cloves Garlic -- minced |
| 8 | Eggs -- beaten |
| ¼ cup | Parsley -- snipped |
| 1 teaspoon | Ground Coriander |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground Cumin |
| ⅛ teaspoon | Pepper |
Peel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick
slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook
eggplant and onion in small amount of boiling salted water about five
minutes or untill tender ; drain well . In a 10 inch oven-going skillet
cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir
in eggplant mixture ; spred in bottom of skillet. Combine eggs, parsley ,
coriander ,salt , cumin , and pepper. carefully pour overmeat and
vegitable mixture. cook over medium heat . as eggs set, run a spatula
around edge of skillet letting uncooked egg mixture flow underneath .
continue cooking and lifting untill mixture is almost set ( total cooking
time is about ten minutes ) place under broiler, about 5 inches from heat,
for 2 or 3 minutes or untilset and golden .
Recipe By :
Fil
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