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
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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dashes Mexican Chili Powder
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dashes cumin powder
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drops Tabasco
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pinches 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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handfuls Parmesan cheese
Directions
- 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.
- Put the eggplant-onion mixture into a large bowl with the kabocha.
- Mix and mash in 1 egg, and enough flour/cornmeal to make a mixture dry enough to form with hands.
- 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.
- 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.