Preheat broiler. Pierce eggplants with a fork in multiple places. Place on a baking pan and broil until skin blackens and flesh softens, turning occasionally, or for about 25 minutes. Cool eggplants, then stem and peel them. Let eggplants drain in a colandar for about 30 minutes, pressing with a spoon and turnning occasionally to remove exceess liquid. Transfer to a bowl and mash the eggplants. Set aside. Heat 3 tbsp of olive in a large skillet over medium-low heat and add onions. Saute until brown, about 20 minutes. Add garlic and cook another 4 minutes. Set aside. Beat eggs in a large bowl. Mix in mashed eggplant, onion-garlic mixture, parsley, coriander, salt, caraway seeds, and pepper. Preheat the broiler again. Heat remaining olive oil in a heavy, nonstick, broilerproof skillet over low heat, and add egg mixture. Cover and cook until almost set, or about 15 minutes. Uncover the skillet and place under the broiler for 5 minutes or until top is set and golden. Use a rubber spatula to loosen the omlette and slide it onto a serving plate. Makes 8 servings.