Eggplant Omelet

Eggplant

• 2 large eggplants (about 2½ pounds)
• 5 tablespoons olive oil
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1. Roast the eggplants on all sides over the flame of your gas stovetop, turning frequently until the skin has blackened all over. If you don’t have a gas flame, prick eggplants with a fork to prevent bursting and place on a racked baking sheet. Bake in a preheated 400°F (200°C) oven for <