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Eggplant Eggah

A home-style Eggplant Eggah made with Garlic Minced, Ground Cinnamon, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 clove
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Pierce eggplants and onions with a knife. Roast over hot coals.

2. 2

   Turn periodically until all sides have charred (about 30 minutes).

3. 3

   Remove from heat and let cool.

4. 4

   Scrape flesh from the eggplant and skin the onions and cut into 1 inch pieces Stir in coriander, garlic, cumin, cinnamon and pepper.

5. 5

   Preheat oven to 325F.

6. 6

   Whisk together eggs, 1 1/2 cups water and salt.

7. 7

   Stir into vegetable mixture.

8. 8

   Arrange zucchini slices over the top.

9. 9

   Bake, uncovered, only until mixture begins to puff up (about 40 minutes).

10. 10

    Let cool 5 minutes before serving.

11. 11

    Leftovers best served cold.