Eggplant (aubergine) Kuku (persian Eggplant)

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 large eggplants or 6 small eggplants, peeled and cut into thin strips
• 1 egg , lightly beaten
• 1/2 cup vegetable oil, butter or 1/2 cup ghee
• 2 large onions, peeled and thinly sliced
• 4 garlic cloves, peeled and crushed
• 4 eggs
• 4 tablespoons chopped fresh parsley
• 1/4 teaspoon powdered saffron, dissolved in 1 tablespoon hot water
• 1 lime, juice of
• 1 teaspoon baking powder
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
• 2 brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying.
• 3 in a skillet, heat 4 tablespoons oil over medium heat.
• 4 add the onion and stir-fry for 10 minutes, until translucent.
• 5 add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
• 6 remove from heat and allow to cool.
• 7 preheat the oven to 350°f.
• 8 pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
• 9 break the eggs into a large bowl.
• 10 add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
• 11 beat thoroughly with a fork.
• 12 add the eggplant, onion and garlic and mix thoroughly.
• 13 pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
• 14 serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter.
• 15 remove the parchment paper.