Eggah bi Betingan

• 2 eggplants, weighing about 1 pound total
• 2 eggs, lightly beaten
• Salt and pepper
• Pinch of nutmeg
• 1 tablespoon vegetable oil

1. Roast the eggplants under the broiler and mash them in a colander so as to get rid of the juices (see page 63).
2. Then beat with the eggs and add salt, pepper, and nutmeg.
3. In a preferably nonstick skillet, heat the oil and pour in the egg mixture.
4. Cook for a few minutes on low heat, until the bottom begins to set and feels loose from the skillet when you shake the pan.
5. Put under the broiler and cook until the top is firm and lightly colored.
6. Alternatively, turn the omelet over by slipping it onto a plate and dropping it back, upside down, in the skillet to cook the other side.
7. For 6 servings, fry 1 chopped onion in 2 tablespoons of oil till golden, add 5 peeled and chopped tomatoes, and cook for 15 minutes, until reduced to a thick sauce.
8. Mix with the mashed eggplants and 4 eggs and proceed as above.
9. For 6 servings, fry 1 chopped onion in 2 tablespoons vegetable or olive oil until golden, and add 2 crushed garlic cloves.
10. Deep-fry briefly or broil 2 eggplants cut into cubes (see page 63).
11. Drain on paper towels, then mix with 4 lightly beaten eggs, season with salt and pepper.
12. Then proceed as above.

eggplants, eggs, salt, nutmeg, vegetable oil

Taken from www.epicurious.com/recipes/food/views/eggah-bi-betingan-373311 (may not work)