Eggplant (Aubergine) Kuku (Persian Eggplant)
🕒 Prep Time: 15 minutes
🕒 Cook Time: 1 hour 10 minutes
🕒 Total Time: 1 hour 25 minutes
🥘 Recipe Yield: 4 servings
Description:
Indulge in the exotic flavors of Persian cuisine with this delightful Eggplant Kuku recipe. Bursting with the richness of eggplants, the subtle aroma of saffron, and the freshness of parsley, this dish is perfect for lunch or as a satisfying snack. Whether you’re a fan of vegetables or looking to explore Southwest Asian flavors, this dish is sure to captivate your taste buds.
Ingredients:
- 2 eggplants
- 1 egg
- 1/2 cup ghee
- 2 onions
- 4 garlic cloves
- 4 eggs
- 4 tablespoons fresh parsley
- 1/4 teaspoon powdered saffron
- Juice of 1 lime
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- Salt, to taste
- Fresh ground black pepper, to taste
Instructions:
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Prepare the Eggplants: Start by peeling the eggplants and cutting them lengthwise into quarters, especially if they are large. If necessary, salt them to remove bitterness.
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Reduce Oil Usage: Brush each side of the eggplant pieces with egg white to reduce the amount of oil needed for frying, enhancing the dish’s healthiness without compromising on flavor.
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Stir-Fry Onion and Garlic: In a skillet, heat 4 tablespoons of oil over medium heat. Add the onions and stir-fry for about 10 minutes until they turn translucent. Then, add the eggplant and garlic, continuing to stir-fry for an additional 10 minutes until all sides of the eggplant are lightly golden brown.
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Cool Down: Remove the skillet from heat and allow the mixture to cool. This step helps in handling the ingredients comfortably and ensures they blend well in the next steps.
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Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the kuku.
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Prepare the Baking Dish: Line an 8-inch baking dish with parchment paper, then pour 4 tablespoons of oil into it, ensuring even coverage.
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Prepare the Egg Mixture: In a large bowl, crack open the eggs and beat them thoroughly with a fork. Add in the chopped parsley, powdered saffron mixed with water, lime juice, baking powder, flour, salt, and pepper. Mix the ingredients until well combined, forming a smooth batter.
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Incorporate the Eggplant Mixture: Fold in the stir-fried eggplant, onion, and garlic into the egg mixture, ensuring they are evenly distributed for a harmonious flavor in every bite.
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Bake to Perfection: Transfer the mixture into the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake uncovered for 45 to 50 minutes, or until the edges turn golden brown and the kuku is cooked through.
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Serve with Style: Once baked, serve the kuku directly from the baking dish for a rustic presentation, or gently unmold it by loosening the edges with a knife and inverting the dish onto a serving platter. Don’t forget to remove the parchment paper before serving.
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Enjoy the Delight: Dive into the flavors of this Eggplant Kuku, savoring each bite of its tender texture and aromatic spices. Serve it warm for a delightful experience that’s sure to impress your family and friends.
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Store or Share: If you have any leftovers, store them in an airtight container in the refrigerator for up to a few days. You can also share this recipe with loved ones, spreading the joy of Persian-inspired cuisine.
With its tantalizing blend of flavors and simple preparation steps, this Eggplant Kuku recipe is a must-try for anyone looking to explore the culinary wonders of Southwest Asia. Enjoy the journey of creating and savoring this delightful dish!
