Recipe - Egyptian Eggplant Omelet

1 pound Eggplant half lenghtwise
One half cup Chopped Onion
One half pound Ground Beef OR
One half pound Ground Lamb
2 Cloves Garlic minced
8 Eggs beaten
One fourth cup Parsley snipped
1 teaspoon Ground Coriander
One half teaspoon Salt
One half teaspoon Ground Cumin
1/8 teaspoon Pepper

Peel EGGPLANT ; HALVE it length wise . cut cross wise into One half inch thick
slices. cut slices into One half 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 ovengoing 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