Every Armenian knows that eggplant and lamb go hand-in-hand. When combined, these two ingredients create countless recipes.
Christine Datian whipped together eggplant and lamb in omelet-form for a non-traditional, unique dish. If you prepare the eggplant in advance, you’ll have the omelet on the table in a jiffy!
Christine Datian’s Roasted Eggplant and Lamb Omelet
1 medium eggplant (see preparation below)
1 medium yellow onion, chopped
1/2 green or red bell pepper, seed and finely chopped
2-3 cloves garlic, minced
A few tablespoons unsalted butter or olive oil
1/2 pound ground lamb
3 (to 4) eggs, beaten with 2 tablespoons of milk
Kosher or sea salt, black pepper, Aleppo pepper, cayenne pepper
Garnish with your choice of chopped fresh green onions, parsley, mint, or walnuts
Serve with Armenian or Greek yogurt, sliced tomatoes and cucumbers
~Grill or roast** the eggplant until the skin is charred and the flesh has softened. Remove from heat, allow to cool, and then peel off the charred skin. Chop eggplant and set aside in a bowl.
** To roast the eggplant - pierce the eggplant skin in several places on all sides. Preheat oven to 450-500°F. Line a baking sheet with heavy-duty aluminum foil. Bake for 20 to 30 minutes, turning the eggplant halfway through. The eggplant skin should turn black and the flesh should be soft but not mushy. Allow eggplant to cool. Remove the stem and skin, scraping off any flesh that might adhere to skin. Discard as many seeds as possible. (Note: this step may be done a day or two in advance. Cover and refrigerate cooked eggplant until ready to use.)
~In a large pan, sauté the onions and bell pepper with the garlic in a few tablespoons of butter or olive oil until onions are softened; add the lamb, stir, and cook until lamb is browned. Drain any excess grease from the lamb.
~Add a tablespoon or two of unsalted butter at this point, if desired. Add the eggplant to the pan and toss with the meat mixture; add the beaten eggs. Mix, and cook slowly on medium heat until the bottom of the omelet is firm; flip the omelet over. Cover pan for a few minutes so steam can continue to set the omelet.
~Slide the cooked omelet onto a platter and garnish with your of choice of chopped green onions, parsley, mint, and/or walnuts.
~Serve with sliced fresh tomatoes, cucumbers and yogurt on the side.
*Christine's recipes have been published in the Fresno Bee Newspaper, Sunset and
Cooking Light Magazines and at thearmeniankitchen.com
Go to: <http://www.myrecipes.com/search/site/Datian>