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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant. | 2. In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels. | 3. In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet. | 4. Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes). | 5. Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
beef	1/2	lb	ground ground	265.2006	0.0	52.2921	6.0973
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	8		beaten	572.0	2.88	50.24	38.04
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
salt	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.