Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Eggplants, about 1 lb each
5 tb Olive oil
2 lg Onions, sliced
4 Garlic cloves, minced
6 lg Eggs
3/4 c Parsley, chopped
1 ts Caraway seeds, crushed in
-pestle
1/2 ts Coriander, ground
3/4 ts Salt
1/4 ts Pepper
1 Lemon, cut in wedges

Preheat broiler. Pierce eggplants all over with fork, place in baking
pan. Broil eggplants until skins blacken and flesh feels 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 using a spoon to extract liquid. Transfer
eggplants to a bowl and mash.

Heat 3 Tbsp oil in a large skillet over med-low heat. Ad onions, saute
until golden, about 20 minutes. Add garlic and saute 4 minutes, set
aside.

Whisk eggs in a large bowl. Mix in mashed eggplants, onion mixture,
parsley, caraway seeds, coriander, and salt pepper.

Preheat broiler. Heat 2 Tbsp oil in a large broilerproof skillet over
very low heat. Add egg mixture, cover and cook until omelet is almost
set, about 15 minutes. Uncover omelet and place under broiler until
top is set and golden, about 5 minutes. Using rubber spatula, lossen
omelet and slide on to plate. Garnish with lemon wedges and serve hot
or at room temperature.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Type by Bob 8-{)
Submitted By ROBERT WHITE On 05-24-95

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