Tunisian Eggplant Omelette (Maakouda) (Not yet rated)
Submitted by boz
An eggplant omelette with coriander and caraway.
Cal: 178 Fat: 12g Carbs: 14g Protein: 6g Fiber: 7g
More Nutrition...
More Nutrition...
Original recipe serves 8
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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
8.9
--
4.5
26.2
18.7
46.5
12.9
11.3
Calories: 178.4
Total Sugars: 5.5g
Carb.: 13.5g
Fiber: 6.5g
Total Fats: 12.1g
Cholesterol: 139.6mg
Protein: 6.5g
Sodium: 272.4mg
*Data provided by USDA
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