Egyptian Eggplant Omelet

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Title: Egyptian Eggplant Omelet
Yield: 6 Servings
Categories: Eggs, Lamb


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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