Eggplant and Eggs - to Sari

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Sari Cohen <saricohen2004> wrote:

" My mom made something like this - baked chopped eggplant, fried

onions, stirred into beaten eggs. Has anyone heard of this? Or have

a better recipie. Sari "

 

Hi Sari!

 

I was reading a new cookbook last night, The Book of Jewish Food by

Claudia Roden, and I think I found the recipe...See if this sounds

familiar:

 

4 medium roasted eggplants - peeled, chopped, drained or pressed in a

colander

2 onions, peeled, sliced

5 tablespoons olive oil

3-4 garlic cloves, crushed

6 eggs, large

1/2 to 3/4 cup parsley, flat leafed

1 teaspoon caraway

1/2 teaspoon ground coriander

1 fresh lemon, cut into wedges

salt and pepper, to taste

 

I have to paraphrase the text, as it's from a cookbook, but basically,

after you've raosted the eggplants, peeled and chopped them, you saute

the onions in 2 tablespoons of olive oil until they are soft, and add

the garlic, stir for a minute; set the pan aside.

 

Beat the eggs in a bowl, add the mashed eggplants, and cooked

onions/garlic; season with the herbs and spices; mix well.

 

Heat the remaining 3 tablespoons of olive oil in a non-stick skillet

and pour the egg mixture into the pan; cook on low heat for about ten

minutes, or until the bottom sets. PLace the pan beneath a broiler and

continue to cook from the top, until the omelette is set and golden

brown. Serve hot or cold, with lemon wedges.

 

I imagine you could also scramble eggs into the same mixture - frying

the onions first, then adding the chopped eggplant etc., then pouring

in the eggs and scrambling the whole thing with a wooden spoon or

spatula till set.

 

Sounds delicious!

 

The Book of Jewish Food is a wonderful book by the way - more than a

cookbook - it is filled with Jewish history, lovely stories, and

tidbits of information from Jewish traditions all over the world.

 

shalom,

Karri Ann