Recipe Corner: Roasted Eggplant and Lamb Omelet



  • 1 medium eggplant
  • 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 or 4 eggs, beaten with 2 tablespoons of milk
  • Kosher or sea salt, black pepper, Aleppo pepper, cayenne pepper
  • Garnish with 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

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; and the beaten eggs
and seasonings, mix, and cook slowly on medium heat until the bottom of the
omelet is firm; flip the omelet over and cover pan for a few minutes of
cooking to steam.

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

Serve with sliced fresh tomatoes, cucumbers and yogurt on the side.

Serves 4.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset
and Cooking Light Magazines and at  <>

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