Egyptian Eggplant Omelet

Title:
Egyptian Eggplant Omelet

Yield:
6 Servings

Categories:
Eggs,
Lamb




Ingredients:





     1 lb Eggplant -- half lenghtwise


   1/2 c  Chopped Onion


   1/2 lb Ground Beef -- OR


   1/2 lb Ground Lamb


     2    Cloves Garlic -- minced


     8    Eggs -- beaten


   1/4 c  Parsley -- snipped


     1 ts Ground Coriander


   1/2 ts Salt


   1/2 ts Ground Cumin


   1/8 ts 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 .


 


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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip