| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Eggplants; (about 1 pound each) |
| 5 |
tb |
Olive oil |
| 2 |
lg |
Onions; sliced |
| 4 |
|
Garlic cloves; minced |
| 6 |
lg |
Eggs |
| 3/4 |
c |
Coarsely chopped fresh parsley |
| 1 |
ts |
Caraway seeds; crushed in mortar |
|
|
; with pestle |
| 1/2 |
ts |
Ground coriander |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
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.
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