Eggplant Kiku
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Eggplant Kiku calories by ingredient
Introduction
According to Nourishing Traditions, "Kiku is a Persian or Arabic dish that has many variations. It came to Spain during the Moorish invasions where it took the form of the Spanish tortilla or Spanish omlet, with potatoes as a filling."This dish is a great breakfast, lunch, dinner, or snack food! According to Nourishing Traditions, "Kiku is a Persian or Arabic dish that has many variations. It came to Spain during the Moorish invasions where it took the form of the Spanish tortilla or Spanish omlet, with potatoes as a filling."
This dish is a great breakfast, lunch, dinner, or snack food!
Number of Servings: 6
Ingredients
-
2 large eggplants, about 2 pounds total, peeled and cut into 1/2 inch squares
about 1 tablespoon salt
2 medium onions, peeled and thinly sliced
about 2 tablespoons extra virgin olive oil
about 1/2 cup homemade chicken stock (or vegetable stock)
6 large eggs
3 cloves of garlic
juice from one lemon
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
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.
