Title: Kuku Baademjan (Baked Eggplant Omelet)
Categories: Israel Jewish Persian Cheese
Yield: 4 Servings

2		(abt 1 lb) eggplants
2	tb	Corn oil
2	md	(1 cup) onions, chopped
4		Eggs, beaten
1/2	ts	Salt, or to taste
1/4	ts	Pepper
1/8	ts	Ground turmeric
1/4	ts	Baking soda

This is one of finest omelets that Persian Jews are fond of preparing. The omelet is fried & steamed at same time, giving soft texture. The baking soda creates a leavening action that is elevating, no pun intended. It is vegetarian & dairy if served with yoghurt, & would be fine for hot weather dining anywhere.

1. Bake eggplants under an oven broiler until cooked & slightly charred, abt i5 mins. Remove, peel off & discard skin, & chop coarsely. Drain any liquid that has accumulated.

2. Heat all but 1 ts oil, in a skillet & stir-fry onions over low heat until translucent & just beginning to turn brown on edges. Add onions to eggplant. Add eggs, salt, pepper, turmeric, & baking soda to mixture & mix well. Turn mixture into same skillet.

3. Cover pan & fry over low heat for 5 mins. Using the cover of skillet, turn omelet over on it, add reserved 1 ts oil to pan, & return omelet. Cover & fry over low heat for 3 mins. Serve warm, sliced like a pie. Serves 4 w/side dishes of plain yoghurt.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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