Eggplant Omelet

This is a very filling and satisfying omelet. I grilled vegetables on an outdoor grill. I had leftover eggplants and decided to make this dish for a brunch, or a light dinner. Traditionally, we dice the eggplants and sauté them in oil until soft. In this recipe, I used grilled eggplants.

2 tablespoons olive oil, plus more to drizzle over eggplants

1 teaspoon salt

1 teaspoon black pepper, or Arabian spice

1 large American eggplant

½ cup scallions, chopped

½ cup leek, sliced

½ cup green pepper, chopped

4 large eggs, beaten

1 tablespoon Italian parsley, chopped

Slice the eggplant in half an inch thick. Sprinkle salt over the slices. Put eggplant in a colander to drain for 30 minutes.

Pat the slices with paper towel to remove moisture, and spread on a baking sheet.  Drizzle extra olive oil over the slices. Put the slices under the broiler for 5 minutes on each side, until lightly browned.

Remove from the oven and set aside.

In a sauté pan, heat the oil and sauté the onions, leeks and green peppers for 5 minutes.  Season with salt and spices.  Arrange a layer eggplant over the onion mixture.

Crack the eggs in a bowl, and scramble them. Pour the eggs over the eggplants. Cover and cook on top of the stove for 5 minutes until eggs are set.  Sprinkle the parsley over the omelet and place under the broiler for 5 minutes.

Remove from oven and serve with bread.