Eggplant Omelet


        4 eggs
        1 large eggplant (batinjaan)
        3 onions
        1 Tbsp. flour
        1 tsp. salt
        1/2 tsp. pepper
        1/4 tsp. cinnamon
Wash eggplant, peel and chop finely. Mince onions and add to eggplant with salt. Let stand half an hour, then squeeze water out of eggplant. Beat eggs well and combine with vegetables. Drop by spoonfuls into hot fat. Turn once while cooking. Makes about 20 small omelets.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)