Aubergine Omelet With Coriander And Caraway Recipe

• 3 med Aubergines, (about 1 lb. each)
• 5 Tbsp. Extra virgin olive oil
• 2 lrg Onions, sliced
• 4 x Garlic cloves, chopped
• 6 lrg Large eggs
• 3/4 c. Coarsely minced fresh parsley
• 1 tsp Caraway seeds, crushed in mortar with pestle
• 1/2 tsp Grnd coriander
• 3/4 tsp Salt
• 1/4 tsp Pepper
• 1 x Lemon, cut into wedges

1. Preheat broiler.
2. Pierce aubergines all over with fork.
3. Place aubergines in baking pan.
4. Broil aubergines till skins blacken and flesh feels very soft to touch, turning occasionally, about 25 min.
5. Cold aubergines; stem and peel.
6. Transfer aubergines to colander and let drain 30 min, turning occasionally and pressing with spoon to extract liquid.
7. Transfer aubergines to bowl; mash.
8. Heat 3 Tbsp.
9. oil in heavy large skillet over medium-low heat.
10. Add in onions; saute/fry till golden brown, about 20 min.
11. Add in garlic and saute/fry 4 min.
12. Set aside.
13. Whisk Large eggs in large bowl to blend.
14. Fold in mashed aubergine, onion mix, minced parsley, caraway, coriander, salt and pepper.
15. Preheat broiler.
16. Heat remaining 2 Tbsp.
17. oil in large broilerproof nonstick skillet over very low heat.
18. Add in egg mix, cover and cook till omelet is almost set, about 15 min.
19. Uncover skillet and place under broiler till top is set and pale golden brown, about 5 min.
20. Using rubber spatula, loosen omelet and slide out onto plate.
21. Garnish with lemon wedges.
22. Serve warm or possibly at room temperature.
23. Serves 8.

aubergines, extra virgin olive oil, onions, garlic, eggs, fresh parsley, caraway seeds, coriander, salt, pepper, lemon

Taken from cookeatshare.com/recipes/aubergine-omelet-with-coriander-and-caraway-71597 (may not work)