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Print this Recipe    Eggplant Omelette

EGGPLANT OMELET WITH CORIANDER AND CARAWAY

3 medium eggplants (about 1 pound each) or 1.5kg total

5 tablespoons / 75 ml olive oil
2 large onions, sliced
4 garlic cloves, minced

6 large eggs
3/4 cup/ 200 ml coarsely chopped fresh parsley
1 teaspoon/ 5ml caraway seeds, crushed in mortar with pestle
1/2 teaspoon 3 ml ground coriander
3/4 teaspoon 3ml salt
1/4 teaspoon 1 mlpepper

1 lemon, cut into wedges

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; saute 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 / 30 ml oil in large
broilerproof 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.

8 Servings

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