Egyptian eggplant omelet

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 .

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