Eggplant Omelet with Coriander and Caraway
3 medium eggplants (about 1 pound each)
5 tablespoons olive oil
2 large onions, sliced
4 garlic cloves, minced
6 large eggs
3/4 cup coarsely chopped fresh parsley
1 teaspoon caraway seeds, crushed in mortar with pestle
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges
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; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside. Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
Heat remaining 2 tablespoons oil in large broiler proof 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.
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