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
Put oven rack in middle position and preheat oven to 350°F.
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.
Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended.
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.