Egyptian Eggplant Omelet
Aubergine, beef and coriander come together in this dish, fragrant with cumin and baked in the oven.
35 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- easy
- 1
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.
- 2
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.
- 3
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.
- 4
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).
- 5
Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
