Recipe(tried): Eggplant Omelet with Raisins and Pine Nuts (Cassola d' Alberg Nies)
Main Dishes - Assorted This dish uses ingredients common to CATALAN (and Majorcan-from the Baleares Islands)cuisine. I had done it several times serving it as an appetizer or as a Light Main Course. The recipe is from Colman Andrews in his wonderful book CATALAN CUISINE.
EGGPLANT OMELET WITH RAISINS & PINE NUTS
Serves 4-6
Olive oil for frying (or Pam if you are trying to lose weight)
8 japanese eggplants, skin on, cut into 3x1/2 inch strips
2 garlic cloves, peeled
2 tb breadcrumbs
1/3 cup milk
1/4 cup golden raisins (sultanas) plumped in warm water for 10 minutes
1/4 cup pine nuts, lightly toasted
4-6 eggs, beaten
salt & pepper to taste
Preheat the oven to 350 F. Heat the oil in a cassola (I use a Circulon skillet that can be used also in the oven) to about 375, then fry the eggplant pieces very quickly in batches. Remove & drain in paper towels. In a mortar (with a pestle) crush the garlic cloves & the breadcrumbs together; then add just enough milk to form a thick paste. Pour off the cooking oil from the skillet, leaving a light film on the bottom; then distribute the eggplant evenly on the bottom of the skillet. Add the garlic mixture, raisins & pine nuts to the eggs, add salt & pepper to taste & pour over the eggplant. Bake for about 15 minutes, or until the eggs are set and somewhat dry. Flip the omeletout very carefully, upside down, onto a large serving platter. Serve cut into wedges, either hot or at room temperature. Great with a green salad & some crusty bread.
EGGPLANT OMELET WITH RAISINS & PINE NUTS
Serves 4-6
Olive oil for frying (or Pam if you are trying to lose weight)
8 japanese eggplants, skin on, cut into 3x1/2 inch strips
2 garlic cloves, peeled
2 tb breadcrumbs
1/3 cup milk
1/4 cup golden raisins (sultanas) plumped in warm water for 10 minutes
1/4 cup pine nuts, lightly toasted
4-6 eggs, beaten
salt & pepper to taste
Preheat the oven to 350 F. Heat the oil in a cassola (I use a Circulon skillet that can be used also in the oven) to about 375, then fry the eggplant pieces very quickly in batches. Remove & drain in paper towels. In a mortar (with a pestle) crush the garlic cloves & the breadcrumbs together; then add just enough milk to form a thick paste. Pour off the cooking oil from the skillet, leaving a light film on the bottom; then distribute the eggplant evenly on the bottom of the skillet. Add the garlic mixture, raisins & pine nuts to the eggs, add salt & pepper to taste & pour over the eggplant. Bake for about 15 minutes, or until the eggs are set and somewhat dry. Flip the omeletout very carefully, upside down, onto a large serving platter. Serve cut into wedges, either hot or at room temperature. Great with a green salad & some crusty bread.
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