Author Notes
A twist on the classic egg-in-a-hole. Instead of a toast, you've got a runny egg in a kabocha-eggplant pancake! —burp_excuzme
Ingredients
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1 teaspoon
olive oil
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1/2
eggplant, chopped
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1/2
onion, chopped
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1
garlic clove, minced
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Dash
Mexican Chili Powder
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Dash
cumin powder
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Drop
Tabasco
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Pinch
salt and pepper
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1 cup
kabocha, pureed
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flour
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cornmeal
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2
eggs
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Handful
Parmesan cheese
Directions
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First heat up the oil in a pan. Toss in the eggplant and onion and garlic, sautee over medium heat until soft and mashable. Season with spice, Tabasco, and seasonings to taste.
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Put the eggplant-onion mixture into a large bowl with the kabocha.
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Mix and mash in 1 egg, and enough flour/cornmeal to make a mixture dry enough to form with hands.
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Take about a cup worth of batter and flatten it out onto an greased frying pan. Make a hole in the middle and crack the other egg into it. Sprinkle with Parmesan cheese.
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Heat it up on top of a medium-heat stove until the bottom is set, then pop it into a 300 degree Fahrenheit oven until the egg white is opaque and cooked through. Serve immediately.
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