Instructions: Peel eggplant; half it lengthwise. Cut crosswise into 1/2-inch slices. Cut slices into 1/2 inch strips. You should have about 4 cups eggplant. In covered saucepan cook eggplant and onion in small amount boiling salted water about 5 minutes or just until tender; drain well.

In a 10-inch oven-proof skillet cook beef or lamb and garlic until meat is brown.

Drain off fat. Stir in eggplant mixture; spread in bottom of skillet.

Combine eggs, parsley, coriander, salt, cumin and pepper. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set run spatula around edge of skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (Total cooking time is about 10 minutes.)

Place under broiler, about 5 inches from heat, for 2 to 3 minutes or until set and golden.

Makes 6 servings.

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