Eggplant Kuku Recipe

Name: Eggplant Kuku
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2- to 1 3/4-lb) eggplant, halved lengthwise; Olive oil for greasing; 6 large eggs, separated; 1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup); 1 garlic clove, minced; 2 1/2 tablespoons fresh lemon juice; 1/4 teaspoon black pepper; 1 teaspoon salt; 2 tablespoons unsalted butter, melted; Accompaniments: whole-milk yogurt; chopped fresh mint

Servings: persons

1 (1 1/2- to 1 3/4-lb) eggplant, halved lengthwise
Olive oil for greasing
6 large eggs, separated
1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup)
1 garlic clove, minced
2 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons unsalted butter, melted
Accompaniments: whole-milk yogurt; chopped fresh mint

1
Put oven rack in middle position and preheat oven to 350u00b0F.
2
Bake eggplant, cut sides down, in an oiled shallow baking pan until very tender, about 30 minutes. When cool enough to handle, scrape flesh into a food processor, discarding skin, and puree until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
3
Pour melted butter into a 6-cup (1 1/2-quart) gratin dish or a 91/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into eggplant mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into gratin dish. Bake until golden and puffed, 25 to 30 minutes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 1/2- to 1 3/4-lb) eggplant, halved lengthwise, Olive oil for greasing, 6 large eggs, separated, 1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup), and more.

Yes, Eggplant Kuku falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Kuku

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