Eggplant (Aubergine) Kuku (Persian Eggplant) Recipe

Name: Eggplant (Aubergine) Kuku (Persian Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 cup ghee; 2 large onions, peeled and thinly sliced; 4 garlic cloves, peeled and crushed; 4 eggs; 4 tablespoons chopped fresh parsley; 1/4 teaspoon powdered saffron, dissolved in 1 tablespoon hot water; 1 lime, juice of; 1 teaspoon baking powder; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

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 1/2 cup ghee
2 large onions, peeled and thinly sliced
4 garlic cloves, peeled and crushed
4 eggs
4 tablespoons chopped fresh parsley
1/4 teaspoon powdered saffron, dissolved in 1 tablespoon hot water
1 lime, juice of
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

1
Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
2
Brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying.
3
In a skillet, heat 4 tablespoons oil over medium heat.
4
Add the onion and stir-fry for 10 minutes, until translucent.
5
Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
6
Remove from heat and allow to cool.
7
Preheat the oven to 350u00b0F.
8
Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
9
Break the eggs into a large bowl.
10
Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
11
Beat thoroughly with a fork.
12
Add the eggplant, onion and garlic and mix thoroughly.
13
Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
14
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.
15
Remove the parchment paper.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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 1/2 cup ghee, 2 large onions, peeled and thinly sliced, and more.

Yes, Eggplant (Aubergine) Kuku (Persian Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Kuku (Persian Eggplant)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions