Egyptian eggplant omelet
6 Servings
Ingredients
| Quantity | 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 |
Directions
Peel EGGPLANT ; HALVE it length wise . cut cross wise into ½ inch thick slices. cut slices into ½ 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 :
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