Eggplant Omelet With Coriander And Caraway
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
Pierce eggplants all over with fork
3
Place eggplants in baking pan
4
Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes
5
Cool eggplants; stem and peel
6
Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid
7
Transfer eggplants to bowl; mash
8
Heat 3 tablespoons oil in heavy large skillet over medium-low heat
9
Add onions; sauté until golden, about 20 minutes
10
Add garlic and sauté 4 minutes
11
Set aside
12
Whisk eggs in large bowl to blend
13
Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper
14
Preheat broiler
15
Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat
16
Add egg mixture, cover and cook until omelet is almost set, about 15 minutes
17
Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes
18
Using rubber spatula, loosen omelet and slide out onto plate
19
Garnish with lemon wedges
20
Serve hot or at room temperature
21
Preheat broiler
22
Pierce eggplants all over with fork
23
Place eggplants in baking pan
24
Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes
25
Cool eggplants; stem and peel
26
Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid
27
Transfer eggplants to bowl; mash
28
Heat 3 tablespoons oil in heavy large skillet over medium-low heat
29
Add onions; sauté until golden, about 20 minutes
30
Add garlic and sauté 4 minutes
31
Set aside
32
Whisk eggs in large bowl to blend
33
Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper
34
Preheat broiler
35
Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat
36
Add egg mixture, cover and cook until omelet is almost set, about 15 minutes
37
Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes
38
Using rubber spatula, loosen omelet and slide out onto plate
39
Garnish with lemon wedges
40
Serve hot or at room temperature