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Ingredientes
- 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
Direcciones
- Preheat broiler. Pierce aubergines all over with fork. Place aubergines in baking pan. Broil aubergines till skins blacken and flesh feels very soft to touch, turning occasionally, about 25 min. Cold aubergines; stem and peel. Transfer aubergines to colander and let drain 30 min, turning occasionally and pressing with spoon to extract liquid. Transfer aubergines to bowl; mash.
- Heat 3 Tbsp. oil in heavy large skillet over medium-low heat. Add in onions; saute/fry till golden brown, about 20 min. Add in garlic and saute/fry 4 min. Set aside.
- Whisk Large eggs in large bowl to blend. Fold in mashed aubergine, onion mix, minced parsley, caraway, coriander, salt and pepper.
- Preheat broiler. Heat remaining 2 Tbsp. oil in large broilerproof nonstick skillet over very low heat. Add in egg mix, cover and cook till omelet is almost set, about 15 min. Uncover skillet and place under broiler till top is set and pale golden brown, about 5 min. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges.
- Serve warm or possibly at room temperature.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1838g | |
| Calories 1446 | |
| Calories from Fat 889 | 61% |
| Total Fat 100.24g | 125% |
| Saturated Fat 19.03g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 1251mg | 417% |
| Sodium 2220mg | 93% |
| Potassium 3719mg | 106% |
| Total Carbs 101.84g | 27% |
| Dietary Fiber 46.2g | 154% |
| Sugars 41.13g | 27% |
| Protein 54.26g | 87% |
