Herb & Vegetable Kookoo with Eggplant and Mushrooms

Peel the eggplants and cut them into small cubes. Place them in salted water for 15 minutes to reduce bitterness, then drain and rinse thoroughly.

Heat about 1 tablespoon of olive oil in a pan over medium heat. Sauté the eggplants until soft and lightly golden. Transfer to a bowl and set aside.

In the same pan, add a little more olive oil if needed. Sauté the onions until translucent, then add the mushrooms and cook until their moisture has evaporated. Remove from heat.

Combine all the sautéed vegetables in a large bowl and allow them to cool slightly so the eggs do not curdle.

In a separate bowl, beat the eggs until smooth, then pour them over the vegetables.

Add the flour, baking powder, dried parsley, dried mint, salt, and pepper. Mix well until the batter is evenly combined.

Lightly grease the bottom of a rice cooker with about 1 tablespoon of olive oil. Pour in the kookoo mixture and spread it evenly.

Cover the lid with a clean kitchen cloth to absorb excess steam. Cook for about 10 minutes, or until the bottom is set.

Carefully flip the kookoo and cook the other side until fully set and golden.

Remove from the cooker, slice, and serve warm or at room temperature.