Egyptianeggplantomelet Recipes

Steps:

• Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
• In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
• In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
• Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
• Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

Steps:

• Peel eggplant if you prefer it without the skin like I do.
• Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
• Cut bell pepper into cubes.
• Saute bell pepper and eggplant in olive oil for a couple minutes.
• Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
• Season with sea salt.
• Allow to reduce down until eggplant is soft and chickpeas are tender.
• Server Immediately
• I like mine with some pita bread, yogurt and it's a nice side dish for fish.

Steps:

• Rinse and drain spinach; squeeze out excess water.
• Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
• Remove from heat and drain in colander.
• Remove all excess water.
• Heat oil in large cast-iron skillet or other ovenproof skillet.
• Add chopped onions and cook until tender and lightly golden.
• Add tomatoes to skillet; season to taste with salt and pepper.
• Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
• Preheat broiler.
• Beat eggs lightly in bowl; season to taste with salt and pepper.
• Add nutmeg to flavor the eggs, stirring well.
• Add tomato mixture and spinach to beaten eggs and mix well.
• Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
• Top with canned chickpeas.
• Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
• It should be firm and lightly browned when it is done.
• Cut into slices and serve.

Steps:

• Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
• Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
• Fry pepper slices in oil until tender, set aside.
• In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
• Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
• Add in the veggies and tomato sauce and mix well.
• Cook just long enough to heat through.
• Sprinkle with chickpeas.
• Enjoy!

Steps:

• Dice the eggplant into small pieces.
• Heat the olive oil in a small, non-stick skillet over medium heat.
• Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
• Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
• If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
• Season with seasoned salt and/or pepper to taste.