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.
