Ingredients
-
1
-
1
-
1/2
-
2
-
8
-
1/4
-
1
-
1/2
-
1/2
-
1/8
-
-
-
-
-
Directions
Steps
|
1
Done
|
Peel Eggplant; Halve It Lengthwise. Cut Crosswise Into 1/2 Inch Slices, Then Cut Slices Into 1/2 Inch Strips. You Should Have About 4 Cups of Eggplant. |
|
2
Done
|
in a Covered Saucepan Cook Eggplant and Onion in a Small Amount of Boiling Salted Water About 5 Minutes or Just Till Tender; Drain Well. Pat Any Excess Water Off the Vegetables With Paper Towels. |
|
3
Done
|
in a 10 Inch Oven-Going Skillet Cook Beef or Lamb and Garlic Till Meat Is Brown; Drain Off the Fat. Stir in Eggplant Mixture; Spread on the Bottom of the Skillet. |
|
4
Done
|
Combine Eggs, Parsley, Coriander, Salt, Cumin, and Pepper. Whisk Until Well Combined. Carefully Pour Over Meat and Vegetable Mixture. Cook Over Medium Heat. as Eggs Set, Run a Spatula Around the Edge of the Skillet, Lifting the Eggs to Allow Uncooked Portion to Flow Underneath. Continue Cooking and Lifting Until Mixture Is Almost Set. (about 10 Minutes). |
|
5
Done
|
Place Under the Broiler About 5 Inches from the Heat For 2-3 Minutes or Till Set and Golden. |
