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| Egyptian Eggplant Omelet Recipe |
Category: Lamb
Rating:
N/A
Servings: 6
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Ingredients
1 lb eggplant -- half lenghtwise
1/2 cup chopped onion
1/2 lb ground beef -- or
1/2 lb ground lamb
2 cloves garlic -- minced
8 eggs -- beaten
1/4 cup parsley -- snipped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
Cooking Directions:
Peel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook eggplant and onion in small amount of boiling salted water about five minutes or untill tender ; drain well . In a 10 inch oven-going skillet cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir in eggplant mixture ; spred in bottom of skillet. Combine eggs, parsley , coriander ,salt , cumin , and pepper. carefully pour overmeat and vegitable mixture. cook over medium heat . as eggs set, run a spatula around edge of skillet letting uncooked egg mixture flow underneath . continue cooking and lifting untill mixture is almost set ( total cooking time is about ten minutes ) place under broiler, about 5 inches from heat, for 2 or 3 minutes or untilset and golden .
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
lamb,eggs
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