Kukuye bademjan

Kukuye bademjan

Eggplant omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g eggplants
90g ghee
or 85ml oil
2 spring onions, chopped
6 eggs
1 teaspoon salt
freshly ground black pepper, to season
20g ghee
yoghurt and flat bread, to serve

Method

  1. Peel the eggplants and cut into large cubes.
  2. Heat the ghee or oil in a frying pan and fry the eggplant over medium heat until lightly browned and tender.
  3. Pour the pan contents into a bowl, mash with a fork and add the spring onion. Leave until cool.
  4. Meanwhile, preheat the oven to 180°C.
  5. Break the eggs into a bowl, then beat well with a fork or whisk. Season with salt and pepper and add to the eggplant.
  6. Melt the ghee in a 23 cm round casserole dish or cake tin in the oven. Swirl the melted ghee around the dish to coat the base and side, then pour in the egg mixture.
  7. Bake for 40 minutes, or until firm and lightly browned on top. If insufficiently browned, place under a hot grill for a few seconds.
  8. Serve hot, cut into wedges, with yoghurt and flat bread. It is also good served cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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