Eggplant Kuku
Ingredients
- 1 (1 1/2- to 1 3/4-lb) eggplant, halved lengthwise ⓘ
- Olive oil for greasing ⓘ
- 6 large eggs, separated ⓘ
- 1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup) ⓘ
- 1 garlic clove, minced ⓘ
- 2 1/2 tablespoons fresh lemon juice ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons unsalted butter, melted ⓘ
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 puree until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
- 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.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).