Preparation Method1. Prepare the Eggplant.

Boil the eggplant for 15-20 minutes until fork-tender. Allow it to cool slightly, then scoop out the flesh. For the best texture, squeeze out as much excess water as possible before blending it into a smooth puree.

Preheat Your Waffle Iron. Get your waffle iron heating up according to the manufacturer's directions. It needs to be fully heated before you add the batter.

Mix the Batter.

In a medium bowl, combine the eggplant puree, the large egg, and the shredded cheddar cheese.

Mix thoroughly until everything is well incorporated.

Season with a pinch of salt and pepper.

Cook the Waffles. Lightly grease the hot waffle iron.

Pour half of the mixture onto the center of the iron, spreading it out slightly. Close the lid and cook for 5-7 minutes, or until the waffle is golden brown, crispy, and steam has stopped escaping from the sides.

Serve Hot. Carefully remove the first waffle and repeat the process with the remaining batter. This recipe makes two waffles.

Serve immediately for the best crispy, cheesy experience!

Don't peek too early!

Let the waffle cook undisturbed for at least 5 minutes to allow the cheese to form a proper crust.