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Tunisian Eggplant Omelette (Maakouda)  (Not yet rated)

An eggplant omelette with coriander and caraway.

Cal: 178 Fat: 12g Carbs: 14g Protein: 6g Fiber: 7g
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Original recipe serves 8
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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 3/4 teaspoon salt
  • 1 teaspoon caraway seeds ; ground
  • 1/2 teaspoon coriander ; ground
  • 5 tablespoons olive oil
  • 6 egg(s)
  • 1/4 teaspoon black pepper
  • 4 cloves garlic ; minced
  • 3/4 cup parsley ; freshly chopped
  • 2 onions ; sliced
  • 3 eggplant
  • In My Kitchen

  • Directions

    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.

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