Eggplant Kuku
Eggplant and eggs create a satisfying base with protein and fiber, while frying makes the cubes tender and fragrant. A short covered finish sets the mixture into a firm yet soft slice without flour.
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Inventory: Mixer
769
Servings: 8 (1 serving ≈ 155 gram)
Digestion time: 3 hour
Complete protein: ✔
Cut the eggplant (800 g) into cubes and fry it in the olive oil (30 g) for 10–12 minutes until tender.
Add the onion (100 g) and cook for 5 more minutes.
Beat the eggs (300 g) with the table salt (7.5 g) and black pepper (1 g), then pour the mixture over the eggplant.
Cook the kuku covered for 8–10 minutes until the egg is set.
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