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.
