2 med eggplants
1 lg onion, chopped
4 T olive oil
3 cloves garlic, minced
½ cup Italian parsley, chopped
½ t caraway seeds
½ t ground coriander seeds
salt and freshly ground pepper to taste
Prick the eggplants with the tip of a knife to prevent them from bursting. Put them on a baking sheet and place under the broiler for about 20 minutes, turning them often until their skin is black and the flesh is tender.
Meanwhile, fry the onion in 2 tablespoons of olive oil; over very low heat until golden, stirring occasionally. Add the garlic and stir until transparent.
Place the eggplants in a colander and peel them. Chop the flesh with a knife, then mash with a fork, allowing the juices to run out of the colander.
In a bowl, lightly beat the eggs, add the mashed eggplants, onion, garlic, parsley, caraway, coriander, salt and pepper, mix well.
Heat the remaining oil in a large, non-stick skillet or saute pan. Pour in the mixture and cook, covered, over very low heat for about 10 minutes, or until the bottom is set. Place the skillet under the broiler to finish, or, flip the omelet over in the pan and finish on the stove top.
Serve hot or at room temperature with the lemon wedges.