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LOCATION: Recipes >> Outdoor Cooking >> Egyptian Eggplant Eggah

Print this Recipe    Egyptian Eggplant Eggah

8 servings

2 lb (2 medium) eggplants
3 medium onions
3 Tbsp chopped fresh coriander leaves or 1 tsp ground coriander seeds
1 clove garlic, minced
3/4 tsp cumin seeds, crushed
1/4 tsp ground cinnamon
I/2 tsp ground black pepper
8 eggs
1/4 tsp salt

Pierce eggplants and onions with a knife. Roast over hot coals.
Turn periodically until all sides have charred (about 30 minutes).
Remove from heat and let cool. Scrape flesh from the eggplant and
skin the onions and cut into 1 inch pieces Stir in coriander,
garlic, cumin, cinnamon and pepper. Preheat oven to 325F. Whisk
together eggs, 1 1/2 cups water and salt. Stir into vegetable mixture.
Arrange zucchini slices over the top. Bake, uncovered, only until
mixture begins to puff up (about 40 minutes). Let cool 5 minutes
before serving. Leftovers best served cold.

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