Eggplant Kuku

Eggplant Kuku
Eggplant Kuku might be just the side dish you are searching for. This recipe makes 4 servings with 329 calories, 11g of protein, and 27g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up parmigiano-reggiano, accompaniments: whole-milk yogurt; mint, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 112 hours.

Instructions

1
Put oven rack in middle position and preheat oven to 350°F.
Equipment you will use
OvenOven
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 purée until smooth.
Ingredients you will need
EggplantEggplant
Equipment you will use
Food ProcessorFood Processor
Baking PanBaking Pan
OvenOven
3
Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended.
Ingredients you will need
Lemon JuiceLemon Juice
Egg YolkEgg Yolk
CheeseCheese
GarlicGarlic
PepperPepper
SaltSalt
4
Transfer to a bowl.
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BowlBowl
5
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.
Ingredients you will need
Egg WhitesEgg Whites
EggplantEggplant
ButterButter
SaltSalt
Equipment you will use
Hand MixerHand Mixer
6
Bake until golden and puffed, 25 to 30 minutes.
Equipment you will use
OvenOven
DifficultyExpert
Ready In112 hrs
Servings4
Health Score6
Dish TypesSide Dish
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