Eggplant Chukka
Eggplant Chukka is a easy French recipe that serves 4. 250 calories per serving. Recipe by Cooking Love Soulef on YouTube.
Prep: 6 min | Cook: 21 min | Total: 37 min
Cost: $6.29 total, $1.57 per serving
Ingredients
- 2 pieces Eggplants (medium, cut into cubes)
- 2 pieces Tomatoes (ripe, diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cumin (optional)
- a pinch pinch Espelette pepper (optional, for heat)
- 10 leaves Fresh basil (chopped)
- 4 units Eggs (lightly beaten)
Instructions
Prepare the vegetables
Wash the eggplants and tomatoes. Cut the eggplants into roughly 2 cm cubes, the tomatoes into dice, mince the garlic cloves and chop the fresh basil.
Time: PT5M
Heat the oil
Pour 3 tablespoons of olive oil into the pan and heat over medium heat.
Time: PT2M
Sauté the eggplants
Add the eggplant cubes to the pan. Stir constantly for about 8 minutes, until they are tender and lightly browned, absorbing the oil.
Time: PT8M
Add the garlic
Stir in the minced garlic and cook for 1 minute, stirring, until it releases its aroma.
Time: PT1M
Cook the tomatoes and season
Add the tomato dice, paprika, cumin, salt, black pepper and, if desired, a pinch of Espelette pepper. Cook for 5 minutes until the tomatoes break down slightly.
Time: PT5M
Incorporate the basil
Sprinkle the chopped basil over the mixture and stir quickly.
Time: PT1M
Cook the eggs
Make a small well in the center of the pan, crack the eggs into it. Let cook without stirring until the whites set, then gently fold with the vegetables to achieve a scrambled texture.
Time: PT4M
Finish and serve
Adjust seasoning if needed, remove from heat and serve immediately, optionally accompanied by fresh bread or homemade fries.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: vegetarian, gluten-free, low-carb, low-calorie, high-fiber
Allergens: eggs
Ingredient Substitutions
- Instead of Eggplants: zucchini
- Instead of Tomatoes: bell pepper
- Instead of Garlic: garlic powder
- Instead of Extra virgin olive oil: sunflower oil
- Instead of Espelette pepper: Cayenne pepper
- Instead of Fresh basil: oregano
- Instead of Eggs: firm tofu
Equipment Needed
- Large frying pan
- Wooden or silicone spatula
- Chef's knife
- Cutting board
- Bowl
- Measuring spoons
- Serving plate
Critical Steps — Do Not Skip
- Sauté the eggplants until they are tender and lightly browned.
- Cook the eggs: ensure the whites are fully set to avoid any health risk.
Chef Tips from the Video
- Using a good quality olive oil enhances the dish's flavor.
- Add a splash of lemon juice just before serving for a bright note that balances the richness of the oil.
Troubleshooting
Eggplants remain soggy and watery.
Sauté the cubes over medium‑high heat uncovered, stirring frequently to allow excess moisture to evaporate.
Eggs are too dry or rubbery.
Reduce cooking time slightly and remove the pan from heat as soon as the whites set. You can add a teaspoon of water or milk for extra creaminess.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended to freeze; the texture of eggplants and eggs deteriorates.
Room temperature: Consume within 2 hours of cooking if left at room temperature.
Make-Ahead Tips
- Dice the eggplants, tomatoes and garlic the day before and keep refrigerated in an airtight container.
- Basil can be prepared ahead, but add just before serving to retain freshness.
Last updated: September 6, 2026
