Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Eggplant -- half lenghtwise |
| ½ cup | Chopped Onion |
| ½ pounds | Ground Beef -- OR |
| ½ pounds | Ground Lamb |
| 2 \N | Cloves Garlic -- minced |
| 8 \N | 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 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 :
File