Eggplant Kuku

Name: Eggplant Kuku (Kuku-ye bademjan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ½ cup (120 ml) oil, butter, or ghee*; ½ cup (120 ml) oil, butter, or ghee*; 4 cloves garlic, peeled and thinly sliced; 2 large onions, peeled and thinly sliced; 1 cup (85 g) chopped fresh parsley or mint; 4 eggs; 1 teaspoon turmeric; 1 cup (85 g) chopped fresh parsley or mint; 8 purple Chinese eggplants (about 2½ pounds/1.1 kg), or 2½ pounds/1.1 kg Italian eggplants*; ½ cup (120 ml) oil, butter, or ghee*; 8 purple Chinese eggplants (about 2½ pounds/1.1 kg), or 2½ pounds/1.1 kg Italian eggplants*; Flat bread; 1 cup (240 g) plain yogurt, drained; 1 cup (85 g) fresh basil; 1½ teaspoons sea salt; ½ teaspoon freshly ground black pepper; 1 tablespoon all-purpose flour; 1 tablespoon plain bread crumbs; 1 tablespoon fresh lime juice; 1 teaspoon baking powder

Kuku-ye bademjan

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

8 purple Chinese eggplants (about 2½ pounds/1.1 kg), or 2½ pounds

Asia
Iran
Main course
Starter
Side dish
Snack
Southeast Asia
Vegetarian

Method

Peel and thinly slice the Chinese eggplants, a mandolin slicer is a useful tool (if using Italian eggplants, see note).
Preheat oven to 400°F (200°C).
In a wide