Kuku-e-Bademjan (Eggplant Omelet)

4 eggplants, medium
1 onion, small
2 cloves garlic, large (or 1 teaspoon garlic puree)
4 eggs
1 tablespoon flour
1 teaspoon tumeric
salt, black pepper
5 tablespoons liquid shortening

Peel the onion and grate.  Peel the garlic and pound into a paste.
Saute the onion and garlic in 1 tablespoon shortening until golden.
While the onion is frying peel and dice the eggplants.  As soon as the onion turns golden add the eggplant and 5 tablespoons shortening.  Continue to saute, stirring constantly and mashing the vegetables together as they begin to soften.  When the vegetables have become a golden brown puree put them into a large mixing bowl.
While the eggplant is cooling a little, mix the flour, tumeric and salt and pepper (to taste) together.  Beat the eggs until light and fluffy, add the flour-spice mixture and continue beating until there are no lumps.  Combine the eggs with the eggplant to form a smooth mixture.
Add 2 tablespoons of shortening to a large frying pan and heat for 3 minutes.  Pour the eggplant into the pan spreading it evenly over the bottom.  Cover.  Fry over a medium fire for about 15 minutes until underside is golden brown and the Kuku is cooked and puffy.  Cut into quarters.  Turn over and brown the other side.  Drain on a paper towel.  Serve.


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