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1
Roast the eggplants under the broiler and mash them in a colander so as to get rid of the juices (see page 63).
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2
Then beat with the eggs and add salt, pepper, and nutmeg.
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3
In a preferably nonstick skillet, heat the oil and pour in the egg mixture.
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4
Cook for a few minutes on low heat, until the bottom begins to set and feels loose from the skillet when you shake the pan.
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5
Put under the broiler and cook until the top is firm and lightly colored.
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6
Alternatively, turn the omelet over by slipping it onto a plate and dropping it back, upside down, in the skillet to cook the other side.
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7
For 6 servings, fry 1 chopped onion in 2 tablespoons of oil till golden, add 5 peeled and chopped tomatoes, and cook for 15 minutes, until reduced to a thick sauce.
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8
Mix with the mashed eggplants and 4 eggs and proceed as above.
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9
For 6 servings, fry 1 chopped onion in 2 tablespoons vegetable or olive oil until golden, and add 2 crushed garlic cloves.
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10
Deep-fry briefly or broil 2 eggplants cut into cubes (see page 63).
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11
Drain on paper towels, then mix with 4 lightly beaten eggs, season with salt and pepper.
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12
Then proceed as above.
