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    You are in: Home / Recipes / Eggplant (Aubergine) Kuku (Persian Eggplant) Recipe
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    Eggplant (Aubergine) Kuku (Persian Eggplant)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Mirj's Note:

    This smells heavenly as it cooks. You can add more garlic if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 27, 2004

      55

      Sensational recipe, Mirj, thanks for sharing. :D

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2004

      55

      MMMM This is great! I made a couple of changes: I used 1 teaspoon of butter to sauté the onions, and sprayed the pan with non stick cooking spray .. I also used lemon juice instead of lime (I don't like limes) .. I loved this and so did my husband (This is my new favorite recipe!) thanks for another wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008

      25

      My DH and I LOOOVE eggplant in any fashion. I make some eggplant dish every week and I can't wait to explore new dishes based with eggplant. I was so exited to try this exotic dish. I did not change anything it came out really nice but we did not like the taste at all. Thank you for sharing but I will not make this dish again. I am sorry Mirj belive me I love everything you post not this time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Eggplant (Aubergine) Kuku (Persian Eggplant)

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.0
     
    Calories from Fat 296
    68%
    Total Fat 32.8 g
    50%
    Saturated Fat 5.2 g
    26%
    Cholesterol 211.5 mg
    70%
    Sodium 766.5 mg
    31%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 10.6 g
    42%
    Sugars 10.3 g
    41%
    Protein 11.2 g
    22%

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