In a large 8 to 10 inch skillet, warmth 4 tablespoons of the olive
oil over moderate heat until a light haze forms above it. Add the
onions and, stirring ofttimes, cook for 8 to 10 transactions, or until
the slices are deeply browned. Transfer the onions to a plate and
set parenthesis.
Add the eggplant and 1 tablespoon of the remaining oil to the
skillet and toss the cubes about to coat them swell. Stir in the
weewee, turmeric, salt and a few grindings of peppercorn, and bring to a
boil over high passion. Reduce the heat to low, cover the skillet
tightly, and simmer for 10 proceedings, or until the cubes of eggplant
are tender and show no resistance when pierced with the point of a
little, sharp stab.
Return the onions to the skillet and, stirring often, cook
briskly until almost all of the liquid in the pan has evaporated.
Transfer the eggplant and onions to a deep mixing bowl and cool to
room temperature. Taste for seasoning.
One at a time beat the eggs into the assortment. In a large 10 inch
skillet, heat the unexpended 2 tablespoons of oil over moderate heat
until a light haze forms above it. Pour in the eggplant assortment,
cover tightly and cook over low heat for 4 or 5 proceedings, or until the
outside edges of the pancake are firm but the center is still damp.
Run a knife around the circumference of the pan to free the
pancake. Then cut it into 4 pie shaped wedges. Continue cooking for
1 or 2 minutes more, shaking the pan back and forth lightly.
When the center of the pancake is loyal, cover the skillet with a
flat plate and, grasping the plate and skillet firmly unitedly,
invert them and turn the pancake out on the scale. Then carefully
slide the pancake back into the pan. Cover again and fudge 4 to 5
minutes more to brown the bottom. Slide the coucou out of the pan
to a serving plate and serve hot or inhuman, attended, if you care,
with "borani" or with either thinly sliced tomatoes or radishes.

71 of 116

Time Life Series: Middle Eastern Preparation, "circa 69"

MMed by: earl.cravens@salata.com