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
Salt
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 saltand 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 serve.

From: Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas