Eggplant omelette

INGREDIENTS FOR PEOPLE 4

• 3 peeled medium-sized aubergines cut into 4 lengthwise slices
• 4 whole egg
• 1 egg white (to brush aubergines before frying them)
• 3 onions
• 2 cloves of garlic
• 1 teaspoon of saffron pistils pulverized and dissolved in 1 spoon of hot water
• 4 spoons of chopped parsley
• The juice of 1 lemon
• 1 teaspoon of baking powder for savory pies
• 1 teaspoon of white flour
• oil (for cooking)
• salt
• pepper

PREPARATION

Wash, peel and cut each aubergine (from which you have first removed the bitterness) into at least 4 wedges vertically and to prevent them from absorbing too much oil during cooking, brush them with egg white. Fry the finely sliced ​​onions for 10 'in boiling oil; add the garlic and aubergines and cook slowly for another 15 '. Remove from heat and let cool. Preheat the oven to 150 ° C. Break the eggs into a bowl and add the chopped parsley, the saffron in its water, the lemon juice, the yeast, the flour, salt and pepper. Incorporate the aubergines to the eggs, mix and pour everything into a non-stick ovenproof dish. Cook without a lid until cooked.