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Eggplant Kuku (Persian Eggplant)

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This smells heavenly as it cooks. You can add more garlic if you like. Category:Persian Recipes



Ingredients Needed For Eggplant Kuku (Persian Eggplant)
* 2 large Eggplants or 6 small Eggplants, peeled and cut into thin strips

* 1 egg white, lightly beaten

* 1/2 cup vegetable oil, butter or ghee

* 2 large onions, peeled and thinly sliced

* 4 cloves garlic, peeled and crushed

* 4 eggs

* 4 tablespoons chopped fresh parsley

* 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water

* limes, juice of

* 1 teaspoon baking powder

* 1 tablespoon all-purpose flour

* 1 teaspoon salt

* 1/4 teaspoon freshly ground black pepper



Directions To Prepare Eggplant Kuku (Persian Eggplant)
* Peel the Eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.

* Brush each side of the Eggplant pieces with eggwhite to reduce the oil needed for frying.

* In a skillet, heat 4 tablespoons oil over medium heat.

* Add the Onion and stir-fry for 10 minutes, until translucent.

* Add the Eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.

* Remove from heat and allow to cool.

* Preheat the oven to 350°F.

* Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.

* Break the eggs into a large bowl.

* Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.

* Beat thoroughly with a fork.

* Add the Eggplant, Onion and garlic and mix thoroughly.

* Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is
golden brown.

* Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and
inverting the dish onto a serving platter.

* Remove the parchment paper.




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Wednesday, December 13, 2017, 7:00 am


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