Ingredients
1 lb Eggplant — half lenghtwise
1/2 cup Chopped Onion
1/2 lb Ground Beef — OR 1/2 lb Ground Lamb
2 x Cloves Garlic — minced
8 x Eggs — beaten
1/4 cup Parsley — snipped
1 tsp Ground Coriander
1/2 tsp Salt
1/2 tsp Ground Cumin
1/8 tsp Pepper

Directions
Peel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook eggplant and onion in small amount of boiling salted water about five minutes or untill tender ; drain well . In a 10 inch oven-going skillet cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir in eggplant mixture ; spred in bottom of skillet.

Combine eggs, parsley , coriander ,salt , cumin , and pepper. carefully pour overmeat and vegitable mixture. cook over medium heat . as eggs set, run a spatula around edge of skillet letting uncooked egg mixture flow underneath . continue cooking and lifting untill mixture is almost set ( total cooking time is about ten minutes ) place under broiler, about 5 inches from heat, for 2 or 3 minutes or untilset and golden.

Incoming search terms for the article:

• beeg egypt
• beeg مصري
• beeg مصرى
• beeg egyption
• egypt beeg
• beeg امل المصرية
• beegمصري
• beegمصرى
• beeg
• beeg في مصر

Be Sociable, Share!

•