Eggplant Omelet With Coriander And Caraway

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		May 1995	1	Servings

INGREDIENTS

3		Eggplants, about 1 pound
		each
5	T	Olive oil
2		Onions, sliced
4		Garlic cloves, minced
6		Eggs
3/4	c	Coarsely chopped fresh
		parsley
1	t	Caraway seeds, crushed in
		mortar
		with pestle
1/2	t	Ground coriander
3/4	t	Salt
1/4	t	Pepper
1		Lemon, cut into wedges

INSTRUCTIONS

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 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.  Serves 8.  Bon
Appetit May 1995  Converted by MC_Buster.  Per serving: 1472 Calories
(kcal); 97g Total Fat; (56% calories from  fat); 52g Protein; 118g
Carbohydrate; 1122mg Cholesterol; 1984mg  Sodium Food Exchanges: 0
Grain(Starch); 4 1/2 Lean Meat; 20 1/2  Vegetable; 1/2 Fruit; 16 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Find God. You were born to appreciate perfection”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2325 Calories From Fat: 888 Total Fat: 100.1g Cholesterol: 1116mg Sodium: 2193.7mg Potassium: 1349.1mg Carbohydrates: 278.6g Fiber: 15.3g Sugar: 16.3g Protein: 74.8g