Eggplant omelet with coriander and caraway
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplants, about 1 lb each |
| 5 | tablespoons | Olive oil |
| 2 | larges | Onions, sliced |
| 4 | Garlic cloves, minced | |
| 6 | larges | Eggs |
| ¾ | cup | Parsley, chopped |
| 1 | teaspoon | Caraway seeds, crushed in pestle |
| ½ | teaspoon | Coriander, ground |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Lemon, cut in wedges | |
Directions
Preheat broiler. Pierce eggplants all over with fork, place in baking pan. Broil eggplants until skins blacken and flesh feels soft to touch, turning occasionally, about 25 minutes. Cool eggplants, stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and using a spoon to extract liquid. Transfer eggplants to a bowl and mash.
Heat 3 Tbsp oil in a large skillet over med-low heat. Ad onions, saute until golden, about 20 minutes. Add garlic and saute 4 minutes, set aside.
Whisk eggs in a large bowl. Mix in mashed eggplants, onion mixture, parsley, caraway seeds, coriander, and salt & pepper.
Preheat broiler. Heat 2 Tbsp oil in a large broilerproof skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover omelet and place under broiler until top is set and golden, about 5 minutes. Using rubber spatula, lossen omelet and slide on to plate. Garnish with lemon wedges and serve hot or at room temperature.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95