Eggplant Aubergine Kuku Persian Eggplant Recipes

EGGPLANT KUKU

Steps:

• Peel eggplants, reserving 4 long strips of peel to garnish top of kuku, and cut eggplants lengthwise into 1-inch-thick slices. Place on a baking sheet lined with paper towels, and sprinkle generously with salt. Turn slices over, and sprinkle again with salt. Let eggplants sit for 20 minutes. Rinse with cold water, and pat dry.
• Heat broiler. Place eggplants on a rimmed baking sheet; brush both sides with olive oil. Broil about 6 inches from heat until golden brown on both sides,6 to 8 minutes per side. Transfer eggplant to a bowl, and mash with a fork; set aside.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic; cook, stirring occasionally, until tender and golden brown, 10 to 12 minutes. Add to bowl with mashed eggplant.
• Reduce oven temperature to 350 degrees. Combine eggs, parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Whisk until thoroughly combined. Add to eggplant mixture, and mix thoroughly with a fork.
• Brush 1 tablespoon oil into the bottom and sides of a 9-inch springform pan. Place pan on a baking sheet, and place in the oven for 5 minutes to heat oil. Pour eggplant mixture into pan, and place the reserved eggplant peel across the top. Bake for 30 minutes. Remove pan, and drizzle remaining tablespoon oil over the top. Return to oven, and bake until golden on top, about 20 minutes more.
• Transfer pan to a wire rack to cool slightly before unmolding. Cut in wedges; serve warm or at room temperature.

EGGPLANT (AUBERGINE) KUKU (PERSIAN EGGPLANT)

Steps:

• 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.

EGGPLANT (OR AUBERGINE) DIP

Steps:

• Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
• Turn the eggplant and onion pieces.
• After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
• Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
• Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
• Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.