Eggplant Aubergine Kuku Persian Eggplant


This smells heavenly as it cooks. You can add more garlic if you like.

Steps


Peel the eggplants , cut them lengthwise in quarters if they are large , and salt them to remove bitternes if necessary.
Brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying.
In a skillet , heat 4 tablespoons oil over medium heat.
Add the onion and stir-fry for 10 minutes , until translucent.
Add the eggplant and garlic and stir-fry 10 minutes longer , until all sides are lightly golden brown.
Remove from heat and allow to cool.
Preheat the oven to 350f.
Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
Break the eggs into a large bowl.
Add the parsley , saffron water , lime juice , baking powder , flour , salt , and pepper.
Beat thoroughly with a fork.
Add the eggplant , onion and garlic and mix thoroughly.
Pour the mixture into the dish and bake uncovered for 45 to 50 minutes , until the edge is golden brown.
Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverti.

Ingredients


eggplants, egg white, vegetable oil, onions, garlic cloves, eggs, fresh parsley, powdered saffron, lime, juice of, baking powder, all-purpose flour, salt, fresh ground black pepper