Christine Datian’s Roasted Eggplant and Lamb Omelet

Every Armenian knows that eggplant and lamb go
hand-in-hand. When combined, these two ingredients create countless recipes.
Christine Datian whipped together eggplant and lamb in
omelet-form for a non-traditional, unique dish. If you prepare the eggplant in
advance, you’ll have the omelet on the table in a jiffy!

Roasted Eggplant and Lamb Omelet

Christine Datian’s Roasted Eggplant and Lamb Omelet
Serves 4.

1 medium eggplant (see preparation below)
1 medium yellow onion, chopped
1/2 green or red bell pepper, seed and finely chopped
2-3 cloves garlic, minced
A few tablespoons unsalted butter or olive oil
1/2 pound ground lamb
3 (to 4) eggs, beaten with 2 tablespoons of milk
Kosher or sea salt, black pepper, Aleppo pepper, cayenne

Garnish with your choice of chopped
fresh green onions, parsley, mint, or walnuts
Serve with Armenian or Greek yogurt,
sliced tomatoes and cucumbers


~Grill or roast** the eggplant until the skin is charred
and the flesh has softened. Remove from heat, allow to cool, and then peel off
the charred skin. Chop eggplant and set aside in a bowl.

** To roast the eggplant – pierce the eggplant skin
in several places on all sides.  Preheat
oven to 450-500°F. Line a baking sheet with heavy-duty aluminum foil. Bake for
20 to 30 minutes, turning the eggplant halfway through. The eggplant skin
should turn black and the flesh should be soft but not mushy.  Allow eggplant to cool. Remove the stem and
skin, scraping off any flesh that might adhere to skin. Discard as many seeds
as possible. (Note: this step may be done a day or two in advance. Cover and
refrigerate cooked eggplant until ready to use.)

~In a large pan, sauté the onions and bell pepper with the
garlic in a few tablespoons of butter or olive oil until onions are softened;
add the lamb, stir, and cook until lamb is browned. Drain any excess grease
from the lamb.

~Add a tablespoon or two of unsalted butter at this point,
if desired. Add the eggplant to the pan and toss with the meat mixture; add the
beaten eggs. Mix, and cook slowly on medium heat until the bottom of the omelet
is firm; flip the omelet over. Cover pan for a few minutes so steam can
continue to set the omelet.

~Slide the cooked omelet onto a platter and garnish with your of choice of chopped green onions, parsley, mint, and/or walnuts.

~Serve with sliced fresh tomatoes, cucumbers and yogurt on
the side.
*Christine’s recipes have been published in the Fresno Bee
Newspaper, Sunset and
Cooking Light Magazines and at
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