Aubergine kookoo

Name: Aubergine kookoo
Yield: Serves 4–6
Cuisine: Iran
Ingredients: 6 eggs; 3 tablespoons lemon or lime juice; salt and freshly ground black pepper; thick yogurt and fresh herbs, to serve; 2 onions, chopped; 4 tablespoons olive oil; 4 medium aubergines, peeled and cubed; 1 tablespoon plain flour; 1 teaspoon baking powder; 3 cloves garlic, chopped

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

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

Asia
Iran
Vegetarian

Method

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