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EGGPLANT OMELET
1/2 eggplant
2 eggs, beaten
1/4 cup olive oil
1 pinch salt
Cut eggplant 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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