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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
More Nutrition...

Original recipe serves 8

Ingredients (serves 4)

½ 2x 3x Reset

  • 3/8 teaspoon salt
  • 1/2 teaspoon caraway seeds ; ground
  • 1/4 teaspoon coriander ; ground
  • 2 1/2 tablespoons olive oil
  • 3 egg(s)
  • 1/8 teaspoon black pepper
  • 2 cloves garlic ; minced
  • 3/8 cup parsley ; freshly chopped
  • 1 onions ; sliced
  • 1.5 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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    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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