Ingredients for Egyptian Eggplant Omelet
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How to Make Egyptian Eggplant Omelet
- Peel 1 large eggplant (about 1 pound).
- Halve the eggplant lengthwise.
- Cut each half crosswise into 1/2-inch thick slices, then cut the slices into 1/2-inch strips. You should have approximately 4 cups of eggplant strips.
- In a medium covered saucepan, cook the eggplant strips and 1/2 medium onion (chopped) in 1/2 cup of boiling salted water for 5 minutes, or until tender.
- Drain the eggplant mixture thoroughly in a colander.
- Pat the eggplant mixture dry with paper towels to remove excess moisture.
- In a 10-inch oven-safe skillet, brown 1/2 pound ground beef or lamb with 2 cloves minced garlic over medium-high heat. Break up the meat as it cooks.
- Drain off any excess fat from the skillet.
- Stir in the cooked eggplant mixture into the skillet with the browned meat.
- Spread the eggplant and meat mixture evenly across the bottom of the skillet.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Carefully pour the egg mixture over the meat and vegetable mixture in the skillet.
- Cook over medium heat until the edges of the omelet begin to set.
- Gently run a spatula around the edges of the omelet, tilting the skillet to allow uncooked egg to flow underneath.
- Continue cooking and lifting until the omelet is almost completely set but still slightly moist on top.
- Place the skillet under a preheated broiler (about 5 inches from the heat) for 2-3 minutes, or until the top is set and golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
21g
Carbs
2g
