Egyptian Eggplant Omelet
photo by Nyteglori
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 medium eggplant, about 1 lb
- 1 medium onion, chopped, about 1/2 cup
- 1⁄2 lb ground beef or 1/2 lb 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A fabulously flavoursome omelet! :) Thank you so much for posting this recipe, breezermom! I make omelets a lot, especially at weekends, but this one was certainly very different from any I've made before. Three of us SO enjoyed this for lunch today that - by popular demand - I'll certainly be making this again! Yeah: serves 6; knocked off, without difficulty, by three of us! I used lamb and we all just loved the cumin with the lamb! Except for adding some sliced mushrooms (in step 3) and some toasted pine nuts right at the end of the cooking time, I made this exactly to the recipe. I feel honoured to be the first to review this! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
breezermom
United States