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Eggplant Omelette With Caraway and Coriander
(8 servings) Printable Version
- 3 medium eggplants (about 1 pound each)
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5 tablespoons olive oil
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2 large sliced onions
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4 minces garlic cloves
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6 large eggs
3/4 cup coarsely chopped fresh parsley
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1 teaspoon caraway seeds (crushed in mortar with pestle)
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1/2 teaspoon ground coriander
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1 lemon -- cut into wedges
Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.
Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; saute until golden, about 20 minutes. Add garlic and saute 4 minutes. Set aside.
Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature.
The vocabulary of the eggplant omelette is somewhat complex.
Let's break it down.
Caraway Seeds are not actually seeds, but the small ripe fruit of the caraway plant. The "seeds" are used in cakes, cookies, breads, cheese, sauerkraut, pickles, condiments, meats, and kummel, a caraway flavored liqueur and aquavit. The "seeds" also yield an essential oil that is used to flavor candy, mouthwash, toothpaste, soap and perfumes.
Coriander leaves are commonly known as cilantro or Chinese parsley. Fresh coriander leaves have an extremely pungent odor and flavor that lends itself well to highly seasoned food.
A colander is a bowl-shaped kitchen utensil with perforations for draining off liquids and rinsing food. It is sometimes referred to as a "draining pan".
And lastly, to crush something in mortar with pestle refers to grinding or pulverizing grains, herbs, and other food substances with stone utensils. A mortar is a bowl shaped container made of pottery, or stone. The pestle is a bat shaped tool that is used to grind inside the mortar (bowl). Italian frescoes from the 15th Century show Mortars and Pestles in use by Apothecaries (ancient Pharmacists). The Molcajete, or Mexican version of the mortar and pestle appears in Mexican pre-history in the Tehuacán Valley, as early as the discovery of our hybridized present-day corn, 6,000 years ago.
Mr Breakfast would like to thank The Boss for this recipe.
Recipe number 172. Submitted 5/4/2002.
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