Kuku Bademjan (Persian Eggplant Frittata)

🧂 Ingredients

• 3 medium (about 750g total) Eggplant
• 6 Eggs
• 1 medium Yellow Onion
• 1 tsp Turmeric
• 50 g Walnuts
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2-3 tbsp Vegetable Oil or Ghee

👨‍🍳 Instructions

1. 1

   Roast the eggplant: Preheat your oven broiler or grill to high. Place the pierced eggplants on a baking sheet or directly on the grill rack. Broil/grill, turning occasionally, until the skins are charred and the eggplants are very soft and collapsed, about 20-30 minutes. The flesh should be tender when pierced with a knife. Allow to cool slightly.

   ⏱️ 30 minutes
2. 2

   Prepare the eggplant flesh: Once cool enough to handle, peel the eggplants. Discard the skins. Finely chop the eggplant flesh or mash it with a fork until it resembles a coarse paste. Drain any excess liquid by pressing it gently in a sieve.

   ⏱️ 10 minutes
3. 3

   Sauté the onion: While the eggplant cools, heat 1 tablespoon of oil/ghee in a non-stick skillet (about 8-10 inches in diameter) over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Stir in the turmeric, salt, and pepper, and cook for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Combine the kuku mixture: In a large bowl, combine the mashed eggplant, sautéed onion mixture, beaten eggs, and chopped walnuts (if using). If using flour, whisk it in now. Mix everything thoroughly until well combined. The mixture should be thick but pourable.

   ⏱️ 7 minutes
5. 5

   Cook the kuku: Wipe out the skillet used for the onions, or use a clean one. Add the remaining 1-2 tablespoons of oil/ghee and heat over medium-low heat. Pour the eggplant and egg mixture into the skillet, spreading it evenly. Cover the skillet with a lid or aluminum foil.

   ⏱️ 1 minute
6. 6

   Bake or pan-fry: Cook covered over medium-low heat for about 25-30 minutes, or until the edges are set and the center is almost cooked through. You can also bake this in a preheated oven at 180°C (350°F) for 30-35 minutes.

   ⏱️ 30 minutes
7. 7

   Flip and finish: To flip, slide the kuku onto a large plate or flat lid, then carefully invert the skillet over the plate to catch the kuku. Slide the kuku back into the skillet, uncooked side down. Cook uncovered for another 10-15 minutes, or until golden brown and cooked through. Alternatively, after the initial cooking, you can place the skillet under a preheated broiler for 5 minutes to brown the top.

   ⏱️ 15 minutes
8. 8

   Serve: Let the kuku cool slightly in the pan before slicing into wedges. Serve warm, at room temperature, or chilled.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best smoky flavor, roast the eggplant over an open flame on a gas stovetop (with caution and proper ventilation) or on a barbecue grill.
• ✓Ensure the eggplant flesh is well-drained to prevent a watery kuku.
• ✓Serve with fresh herbs like parsley or mint, and a side of yogurt or salad.
• ✓This kuku is excellent for packed lunches or picnics as it holds its shape well.

🔄 Variations

• Add a handful of dried barberries (soaked and drained) to the mixture for a tart contrast.
• Increase the amount of walnuts for a nuttier flavor and crunch.
• Incorporate finely chopped fresh herbs like parsley, dill, or cilantro into the mixture.
• Add a pinch of saffron threads (bloomed in a tablespoon of hot water) for an aromatic and colorful twist.

🥗 Nutrition

Per serving