1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon tumeric
1 tablespoon flour
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening
Peel the eggplants. Slice them crosswise into 1-inch slices. Heat the shortening for a couple of minutes in a large frying pan then completely cover the bottom of the pan with the slices and proceed to fry them brown on both sides.
While the eggplant is frying, mix together the cinnamon, baking soda, tumeric, flour and salt and pepper (to taste).Beat the eggs until light and frothy. Add the flour-spice mixture and beat until there are no lumps left.
As soon as the eggplants have browned, pour the egg-spice mixture over it. Cover. Fry until the underside is browned and the Kuku is cooked and puffy, then turn it over and fry the other side. Drain on a paper towel. Serve.
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