Tunisian Eggplant Omelet

• 1 eggplant (about 1 to 1 1/2 pounds)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 8 large eggs
• 12 bunch flat leaf parsley, minced
• 2 garlic cloves, minced
• 14 teaspoon rose water
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 18 teaspoon ground cinnamon
• 1 teaspoon harissa, dissolved in 1 tablespoon of water
• 14 lb gruyere cheese, grated

1. Preheat oven to 450 degrees.
2. Slice eggplant lengthwise.
3. Score down the middle of the eggplant without cutting through the skin.
4. Line a baking sheet with foil and rub olive oil on it.
5. Place eggplant on it, cut side down.
6. Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
7. Turn the oven down to 350 degrees.
8. Peel and dice the eggplant when cooled.
9. If the charred edges are bitter cut off and discard.
10. In a non-stick skillet heat 1 tablespoon of olive oil over medium heat.
11. Add onion and red bell pepper.
12. Cook for 5 to 10 minutes, until vegetables are tender, stirring often.
13. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring.
14. Remove from heat.
15. In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa.
16. Stir in eggplant filling and cheese.
17. Oil a 2-quart earthenware baking dish.
18. Pour in egg mixture and bake 30 minutes, until golden and set.
19. Cool for 10 minutes or longer.
20. Serve hot or at room temperature.
21. Cut in to squares or wedges.

eggplant, extra virgin olive oil, onion, red bell pepper, eggs, flat leaf parsley, garlic, water, salt, ground pepper, ground cinnamon, water, gruyere cheese

Taken from www.food.com/recipe/tunisian-eggplant-omelet-503212 (may not work)