Ingredients
1 eggplant
2 eggs
salt and pepper
2 Tbsp. butter (1/4 stick)
1/4 to 1/2 c. cornmeal
oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and slice eggplant. Cook in water over medium heat about 30 minutes; drain, rinse and mash eggplant. Add eggs and salt and pepper to taste. Melt butter; add to eggplant mixture. Add enough cornmeal to form patties. Heat 1/4 inch of oil in skillet to frying temperature. Drop from spoon into heated skillet. Cook approximately 15 minutes until browned on both sides.