Kuku Bādemjān

Name: Kuku Bādemjān (Eggplant Kuku)
Cuisine: American
Ingredients: 2 Chinese eggplants, peeled and sliced into ¼-inch (6-mm) rounds; ½ cup plus 2 tablespoons (150 ml) olive oil, divided, plus more as needed; 1½ teaspoons sea salt, divided; 1 small onion, thinly sliced; 1 small Anaheim pepper, finely diced; 1 small red chile pepper, minced, or to taste; 2 cloves garlic, minced; 1 teaspoon unsalted butter; 6 eggs; ½ teaspoon ground black pepper; 1 teaspoon ground turmeric

Eggplant Kuku

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

I can’t help smiling when I think about this dish, recalling my childhood in Iran. I used to expertly maneuver around the eggplant, skillfully avoiding it, and savoring only the eggs. I’ve outgrown this practice in adulthood, and now embrace the full experience of both elements!

Ingredients

2 Chinese eggplants, peeled and sliced into ¼-inch (6-mm) rounds
½ cup plus 2 tablespoons (150

Americas
Asia
United States
Iran
Breakfast
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F (200°C).

Place the eggplants in a large mixing bowl and add ½ cup (120 ml) of the oil and ½ teaspoon of the salt. Toss everything thoroughly to ensure the eggplants are evenly coated.

Arrange the eggplants in a single layer on a baking sheet an