Eggplant Kuku

Ingredients

• Eggplant 600 g
• Onion 200 g
• Eggs 5 pcs
• Walnuts 70 g
• Vegetable oil 70 ml
• Salt
• Black pepper

Method

1. 1.Peel, wash, and grate the eggplants and onions (or pass them through a meat grinder).
2. 2.Add salt to the grated vegetables and let them sit for 5–10 minutes to release their juices.
3. 3.Squeeze the excess liquid out thoroughly using cheesecloth or your hands.
4. 4.Finely chop the walnuts. Beat the eggs, then mix in the squeezed vegetables, chopped walnuts, and salt and black pepper to taste.
5. 5.Heat the vegetable oil in a skillet.
6. 6.Pour the mixture into the pan, cover with a lid, and cook over low heat.
7. 7.Once the bottom is browned and the top is lightly set, flip the kuku and cook until the other side is golden brown.