Lunch & dinner

Aubergine and herb kuku with flatbread

  • Lunch & dinner
  • Persian & Afghan
  • 30 min hands-on
  • Vegetarian
  • Halal

Ingredients

One standard portion

  • 90g liquid egg whites
  • 2 wholemeal flatbread
  • 5g olive oil (1 tsp)
  • 2 eggs
  • 150g aubergine
  • 20g parsley, dill and coriander
  • 30g onion

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
622kcal
Protein
37g
Carbs
80g
Fat
17g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Roast the aubergine and chop it with the herbs and onion.

  2. Mix with the beaten eggs and whites and turmeric; bake in an oiled tin at 190°C for twenty minutes.

  3. Slice and serve with the flatbread.

In a plan

This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the liquid egg whites, wholemeal flatbread and olive oil are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.