By burp_excuzme
September 16, 2009
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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

Serves: 1

  • 1 teaspoon olive oil
  • 1/2 eggplant, chopped
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • dashes Mexican Chili Powder
  • dashes cumin powder
  • drops Tabasco
  • pinches salt and pepper
  • 1 cup kabocha, pureed
  • flour
  • cornmeal
  • 2 eggs
  • handfuls Parmesan cheese
  1. 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.
  2. Put the eggplant-onion mixture into a large bowl with the kabocha.
  3. Mix and mash in 1 egg, and enough flour/cornmeal to make a mixture dry enough to form with hands.
  4. 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.
  5. 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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