Try this Egyptian Eggplant Omelet recipe, or contribute your own.
Suggest a better descriptionPeel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook eggplant and onion in small amount of boiling salted water about five minutes or untill tender ; drain well . In a 10 inch oven-going skillet cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir in eggplant mixture ; spred in bottom of skillet. Combine eggs, parsley , coriander ,salt , cumin , and pepper. carefully pour overmeat and vegitable mixture. cook over medium heat . as eggs set, run a spatula around edge of skillet letting uncooked egg mixture flow underneath . continue cooking and lifting untill mixture is almost set ( total cooking time is about ten minutes ) place under broiler, about 5 inches from heat, for 2 or 3 minutes or untilset and golden . Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 80 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 27.3mg | 8 % | |
Sodium 23.5mg | 1 % | |
Potassium 119mg | 3 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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