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What You Need:
(To Serve: 4)
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2 large eggplants, about 2 pounds
1½ tablespoons salt
½ cup olive oil
2 medium yellow onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
5 tablespoons ghee
6 eggs
Juice of 1 lemon
1 teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon saffron threads, crushed and dissolved in 1 tablespoon hot water (1 teaspoon if lower grade of saffron is used)
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Translate this recipe:
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| How To Cook: |
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1. Peel the eggplants and slice in 1/8-inch slices lengthwise. Place them in a colander, sprinkle with the salt, and allow to drain for 20 minutes. Rinse and pat dry.
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2. In a skillet, brown the eggplant slices in 4 batches, using a portion of the oil each time. Remove from the skillet, cool, and mash with a fork.
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3. In the same skillet, brown the onion and garlic in 4 tablespoons of the ghee.
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4. Break the eggs into a bowl. Add the lemon juice, salt and pepper, and saffron. Beat thoroughly with a fork.
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5. Add the mashed eggplant, onion, and garlic to the beaten egg mixture. Taste and adjust seasoning.
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6. Follow the instructions in Kuku Sabzi to cook the omelet, using the 1 tablespoon of ghee for the pan.
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7. Serve with yogurt, bread, and a dish of raw vegetables and fresh herbs.
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NOTE:
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Zucchini may be substituted for eggplant.
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