| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Egyptian |
Eggs, Lamb |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant — half lenghtwise |
| 1/2 |
c |
Chopped Onion |
| 1/2 |
lb |
Ground Beef — OR |
| 1/2 |
lb |
Ground Lamb |
| 2 |
|
Cloves Garlic — minced |
| 8 |
|
Eggs — beaten |
| 1/4 |
c |
Parsley — snipped |
| 1 |
ts |
Ground Coriander |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Cumin |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Peel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick
slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook
eggplant and onion in small amount of boiling salted water about five
minutes or untill tender ; drain well . In a 10 inch oven-going skillet
cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir
in eggplant mixture ; spred in bottom of skillet. Combine eggs, parsley ,
coriander ,salt , cumin , and pepper. carefully pour overmeat and
vegitable mixture. cook over medium heat . as eggs set, run a spatula
around edge of skillet letting uncooked egg mixture flow underneath .
continue cooking and lifting untill mixture is almost set ( total cooking
time is about ten minutes ) place under broiler, about 5 inches from heat,
for 2 or 3 minutes or untilset and golden .
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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