Aubergine kookoo

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Iranian kookoos are substantial omelettes, something like a Spanish tortilla, and can be made with a variety of vegetables. With bread and a dollop of thick yogurt and some fresh herbs, they make a good first course or light meal. If any is left over, the kookoo is good cold, too.


  • 4 medium aubergines, peeled and cubed
  • 4 tablespoons olive oil
  • 2 onions, chopped


Put the aubergine into a large pan of boiling water. Simmer for 10–12 minutes until soft, then drain thoroughly. Heat half the oil in a pan and fry the onions until softened and lightly coloured. Add the garlic and fry for a minute more. Remove the onions and garlic from the pan and set aside.

Preheat the oven to