Kuku Bademjan
Here is another dish in the Kuku series, Persian-style frittata. But this Kuku is unique, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant tends to bring out strong opinions in people, whether you love to love them or love to….not love them!
PREP TIME
15 minutes
COOK TIME
1 minute
INGREDIENTS
11
Serves: 4
Ingredients
- 2 whole2 whole2 whole Eggplant, peeled and sliced into 1/4 rounds
- 2 tsp2 tsp2 tsp Sea Salt, divided
- 12 Tbsp12 Tbsp12 Tbsp Extra Virgin Olive Oil, divided
- 1 whole1 whole1 whole Onion, thinly sliced
- 2 clove2 clove2 clove Garlic, minced
- 6 whole6 whole6 whole Eggs
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Turmeric Powder
- 0.25 tsp0.25 tsp0.25 tsp Ground Cumin
- 3 Tbsp3 Tbsp3 Tbsp Dried Barberries, optional
- 1 tsp1 tsp1 tsp Unsalted Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400º F.
- In a large bowl, combine 10 tablespoons of oil, 1 teaspoon of salt, and the eggplants and toss to make sure the eggplants are coated with a layer of salt and oil.
- Place the eggplants single-layered on a baking sheet and roast for a total of 30 -35 minutes, carefully turning them over halfway. Once golden brown and softened, remove from the oven and set aside.
- In a small frying pan, saute the onions with 2 tablespoons olive oil over medium heat for about 15 minutes before adding the garlic. Continue to saute for an additional 2 minutes.
- In a large mixing bowl, combine the eggs, the remainder of the salt, pepper, turmeric, cumin, and barberries, and mix using a whisk.
- Add the roasted eggplants and the onions to the egg mixture and gently toss.
- Reduce the oven temperature to 375º F.
- Rub a 9-inch pie dish or similar oven-proof baking dish with butter and pour in the egg and eggplant mixture.
- Place in the oven and bake for 20 to 30 minutes. Baking times will vary depending on your baking dish’s size and whether the mixture is spread out in a single layer or stacked.
- Once baked, kuku should have risen and turned into a golden brown color.
- Remove from the oven and set aside for about 5 minutes. Loosen the edges with a knife and carefully invert the dish onto a platter.
- Serve kuku with flatbreads, fresh herbs, and yogurt.
Notes
Alternatively, you can saute the eggplants over a medium flame in a frying pan on the stovetop. This method will require more oil.
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About This Recipe
Show nutritional information
Coconut Free GAPS Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 423 |
| Fat: | 43 g |
| Carbohydrates: | 12 g |
| Protein: | 1 g |
| Cholesterol: | 3 g |
| Sodium: | 1150 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Kuku Bademjan”
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It mentions eggs in the instructions but not listed in ingredients.