EGGPLANT (AUBERGINE) KUKU (PERSIAN EGGPLANT)
Make and share this Eggplant (Aubergine) Kuku (Persian Eggplant) recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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Pinkie Sue
[email protected]This is one of my favorite Persian dishes. It's always a hit at parties and gatherings.
Kayden
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Isna
[email protected]This is a great dish to make ahead of time. It reheats well, so it's perfect for busy weeknights.
Qomandan Saib
[email protected]I love the way the eggplant soaks up the flavors of the herbs and spices.
Musa Kora
[email protected]This dish is so versatile. I've made it with different herbs and nuts, and it's always delicious.
Oliur Rahman
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a great addition to my repertoire.
Leon Hayes
[email protected]This is a very healthy dish. It's low in calories and fat, and it's packed with nutrients.
Oboy Focus
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are amazing.
Santosh Bohara
[email protected]This is a great recipe for using up leftover eggplant. I always have a few eggplants on hand, and this is a great way to use them up.
Noyon Roy
[email protected]I made this dish for a party recently, and it was a huge hit. Everyone loved it! I even had people asking me for the recipe.
feroz alam
[email protected]This is one of my favorite Persian dishes. It's so flavorful and easy to make. I usually serve it with rice and yogurt, but it's also great on its own.
Arline sloan
[email protected]I was a bit hesitant to try this dish at first, as I'm not a huge fan of eggplant. But I'm so glad I did! The eggplant was cooked perfectly, and the flavors were amazing. I especially loved the combination of the eggplant with the herbs and nuts.
The Burgesses
[email protected]I've made this dish several times now, and it's always a hit. I love the combination of flavors and textures. The eggplant is soft and tender, while the herbs and nuts add a nice crunch. It's also a very versatile dish - I've served it as an appetize
Izzath Ali
[email protected]This was my first attempt at making kuku sabzi, and it turned out great! The flavors were amazing, and the texture was perfect. I will definitely be making this again.