Eggplant Omelet with Coriander and Caraway
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground coriander
- 6 large eggs
- 5 tablespoons olive oil
- 1 lemon, cut into wedges
- 4 garlic cloves, minced
- 2 large onions, sliced
- Carbohydrate 14 g(5%)
- Cholesterol 140 mg(47%)
- Fat 12 g(19%)
- Fiber 5 g(21%)
- Protein 7 g(14%)
- Saturated Fat 2 g(12%)
- Sodium 279 mg(12%)
- Calories 185
Preparation 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.
Preparation 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.
