Yield > 1
Keys : Egg Omelets Aubergine Spanish Spain European
Mediterranean Spanish
Ingredients :
1/2 x Aubergine
2 x Eggs
1/4 cup Olive oil
1 pch Salt
Method :
• Cut aubergine in half lengthwise and slice crosswise. Salt
it and allow to stand a half hour. Squeeze out liquid and fry in
hot oil. When browned, allow to cool, add to bowl containing
two beaten eggs. Stir mixture while reheating frying pan with
additional oil (if needed to cover the bottom of the pan). When
the oil is on the verge of smoking, pour in mixture and keep
shaking the pan and sliding a spatula or knife around the
edges of the omelet to keep it free and to form a high, rounded
edge. When the omelet is almost firm, hold a plate upside
down against the frying pan; invert both, dropping the omelet
onto the plate as you do so, then slip the omelet back into the
pan browned side up. This is easiest to do if the plate you use
fits neatly inside the frying pan. Shake the pan while the
second side browns. Serve at once.
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