Eggplant Kiku
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggplants, about 2 pounds total, peeled and cut into 1/2 inch squaresabout 1 tablespoon salt2 medium onions, peeled and thinly slicedabout 2 tablespoons extra virgin olive oilabout 1/2 cup homemade chicken stock (or vegetable stock)6 large eggs3 cloves of garlicjuice from one lemon1/4 teaspoon black pepper1/2 teaspoon salt
Mix eggplant cubes with salt and leave in a colander to drain for about 1 hour. Then, rinse the eggplant well and pat dry.
Using a heavy skillet, saute eggplant in batches in a little olive oil and a little stock until soft. Transfer eggplant to a bowl and mash up with potato masher.
Saute the onions and garlic until golden and add to the eggplant. Beat eggs with salt, pepper, and lemon juice. Stir into the eggplant mixture.
Pour into a well-oiled 9-inch by 13-inch pyrex pan and bake about 30 minutes at 375 or unitl top is browned. Cut into diamonds and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user LADYZHERRA.
Using a heavy skillet, saute eggplant in batches in a little olive oil and a little stock until soft. Transfer eggplant to a bowl and mash up with potato masher.
Saute the onions and garlic until golden and add to the eggplant. Beat eggs with salt, pepper, and lemon juice. Stir into the eggplant mixture.
Pour into a well-oiled 9-inch by 13-inch pyrex pan and bake about 30 minutes at 375 or unitl top is browned. Cut into diamonds and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user LADYZHERRA.
Nutritional Info Amount Per Serving
- Calories: 185.1
- Total Fat: 10.6 g
- Cholesterol: 219.2 mg
- Sodium: 897.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.7 g
- Protein: 9.1 g