Side Pannel
Egyptian Eggplant Omelet
Egyptian Eggplant Omelet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Eggs
Ingredients List
- 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
Directions
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 .
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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