Egyptian Eggplant Omelet Recipe #369516
Spices and flavorings from China, India, Spain, and tropical Africa have found their way into Egyptian cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick and perfect for lunch or supper. This recipe is from Classic International Recipes. Posted to plan for Zaar World Tour!
by breezermom
35 min | 5 min prep
SERVES 6
- 1 medium eggplant, about 1 lb
- 1 medium onion, chopped, about 1/2 cup
- 1/2 lb ground beef or ground lamb
- 2 garlic cloves, minced
- 8 eggs, beaten
- 1/4 cup parsley, snipped
- 1 teaspoon coriander, ground
- 1/2 teaspoon salt
- 1/2 teaspoon cumin, ground
- 1/8 teaspoon black pepper
- Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
- In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
- In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
- Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
- Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 369516 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars