PASSOVER--Eggplant Omelet with Coriander & Caraway

[Guest guest]

* Exported from MasterCook *

 

Eggplant Omelet with Coriander and Caraway

 

Recipe By :Bon Appétit, May 1995

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

Preheat broiler. 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.

 

Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof 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.

 

Description:

" The eggplant is broiled, not fried, so it does not absorb a lot of

oil. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 184 Calories; 12g Fat (56.4% calories

from fat); 6g Protein; 15g Carbohydrate; 5g Dietary Fiber; 140mg Cholesterol;

248mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0