Best 2 Eggplant Kuku Recipes

EGGPLANT (AUBERGINE) KUKU (PERSIAN EGGPLANT)

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 350°F.
• 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 inverting the dish onto a serving platter.
• Remove the parchment paper.

EGGPLANT KUKU

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bake eggplant, cut sides down, in an oiled shallow baking pan until very tender, about 30 minutes. When cool enough to handle, scrape flesh into a food processor, discarding skin, and purée until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
• Pour melted butter into a 6-cup (1 1/2-quart) gratin dish or a 91/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into eggplant mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into gratin dish. Bake until golden and puffed, 25 to 30 minutes.