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  Added: Nov 03, 2008  •  Visited (676)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Broiled Omelet With Eggplant
(Kuku Eggplant)
What You Need:
  • 2 large eggplants, about 2 pounds
  • 1½ tablespoons salt
  • ½ cup olive oil
  • 2 medium yellow onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 5 tablespoons ghee
  • 6 eggs
  • Juice of 1 lemon
  • 1 teaspoon salt, or more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon saffron threads, crushed and dissolved in 1 tablespoon hot water (1 teaspoon if lower grade of saffron is used)

  • How To Cook:
    1. Peel the eggplants and slice in 1/8-inch slices lengthwise. Place them in a colander, sprinkle with the salt, and allow to drain for 20 minutes. Rinse and pat dry.

    2. In a skillet, brown the eggplant slices in 4 batches, using a portion of the oil each time. Remove from the skillet, cool, and mash with a fork.

    3. In the same skillet, brown the onion and garlic in 4 tablespoons of the ghee.

    4. Break the eggs into a bowl. Add the lemon juice, salt and pepper, and saffron. Beat thoroughly with a fork.

    5. Add the mashed eggplant, onion, and garlic to the beaten egg mixture. Taste and adjust seasoning.

    6. Follow the instructions in Kuku Sabzi to cook the omelet, using the 1 tablespoon of ghee for the pan.

    7. Serve with yogurt, bread, and a dish of raw vegetables and fresh herbs.

    NOTE:
        Zucchini may be substituted for eggplant.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Condiments » Ghee
    Dish » Breakfast Dishes

     





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