Eggplant Omelette
- Duration
- Cook Time
- Prep Time
- 8 servings ServingsServings
Ingredients
- 3 :medium eggplants (about 1 pound each)
- 5 :tablespoons olive oil
- 2 :large onions, sliced
- 4 :garlic cloves, minced
- 6 :large eggs
- 3/4 :cup coarsely chopped fresh parsley
- 1/2 :teaspoon ground coriander
- 3/4 :teaspoon salt
- 1/4 :teaspoon pepper
- 1 :lemon, cut into wedges
Preparation
- Preheat broiler.
- Pierce eggplants all over with fork.
- Place eggplants in baking pan.
- Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes.
- Cool eggplants; stem and peel.
- Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid.
- Transfer eggplants to bowl; mash.
- Heat 3 tablespoons oil in heavy large skillet over medium-low heat.
- Add onions; sauté until golden, about 20 minutes.
- Add garlic and saute 4 minutes.
- Set aside.
- Whisk eggs in large bowl to blend.
- Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
- Preheat broiler.
- Heat remaining 2 tablespoons oil in large broiler proof nonstick skillet over very low heat.
- Add egg mixture, cover and cook until omelet is almost set, about 15 minutes.
- Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes.
- Using rubber spatula, loosen omelet and slide out onto plate.
- Garnish with lemon wedges.
- Serve hot or at room temperature.
This frittata like recipe can be made with meat, chicken, fish or vegetables. Served hot or cold it's great anytime of the day.
