Ground Lamb and Eggplant Omelet
In the eastern reaches of the Mediterranean, ground lamb is a meat for all
occasions, used to stuff vegetables, to top open-faced and sealed pastries,
and, here, in this unusual Egyptian recipe, to embellish an otherwise
simple egg dish.
1 large eggplant (about 1/2 pound), cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound ground lean lamb, preferably from the shoulder
2 garlic cloves, minced
2 tablespoons tomato paste diluted with 2 tablespoons water
Freshly ground black pepper
8 large eggs
1/2 cup finely chopped flat-leaf parsley
1 scant teaspoon ground cumin
1 teaspoon ground coriander
Salt the eggplant cubes in layers in a colander and set aside for 1 hour.
Rinse well and pat dry.
Heat the olive oil in a large nonstick skillet over medium heat, add the
onions, and sauté for 4 to 5 minutes, until they soften. Add the eggplant
and continue sautéing until the eggplant is lightly browned and tender.
Using a slotted spoon, remove the eggplantonion mixture and set aside.
Add the lamb to the skillet and cook, still over medium heat, stirring,
until browned. Add the garlic and tomato paste mixture and season with salt
and pepper to taste. Lower the heat and cook for about 20 minutes, until
the lamb is cooked through.
While the meat is cooking, beat the eggs, parsley, cumin, coriander, and
salt and pepper to taste together in a large bowl. Drain off as much of the
fat from the skillet as possible. Add the eggplant and onion mixture and
toss. Pour in the eggs and tilt the pan to distribute the eggs evenly all
over the skillet. Reduce the heat to low, cover, and cook until the eggs
are set, 10 to 15 minutes. Remove from the heat, cut into 6 wedges, and
From: Against the Grain: 150 Good Carb Mediterranean Recipes
by Diane Kochilas