Egyptian Eggplant Eggah
2 pounds (2 medium) eggplants
Preheat oven to 325 F.
3 medium onions
3 tablespoons chopped fresh coriander leaves or 1 teaspoon ground coriander seeds
1 clove garlic, minced
3/4 teaspoon cumin seeds, crushed
1/4 teaspoon ground cinnamon
I/2 teaspoon ground black pepper
1/4 teaspoon salt
Pierce eggplants and onions with a knife. Roast over hot coals. Turn periodically until all sides have charred (about 30 minutes). Remove from heat and let cool.
Scrape flesh from the eggplant and skin the onions and cut into 1 inch pieces Stir in coriander, garlic, cumin, cinnamon and pepper.
Whisk together eggs, 1 1/2 cups water and salt. Stir into vegetable mixture. Arrange zucchini slices over the top. Bake, uncovered, only until mixture begins to puff up (about 40 minutes). Let cool 5 minutes before serving. Leftovers best served cold.
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