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Egyptian Eggplant Omelet

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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