Eggplant Aubergine Kuku Persian Eggplant
Delight in the flavors of Persian cuisine with this savory Eggplant Aubergine Kuku—an irresistible Persian-inspired egg and vegetable frittata that’s as nourishing as it is flavorful. This recipe features tender sautéed eggplant, aromatic onions, and a fragrant blend of turmeric and cumin, all folded into a fluffy mixture of eggs, fresh parsley, and cilantro. Baked to golden perfection, this kuku is a wonderful vegetarian main dish or side, ideal for sharing with loved ones. Ready in under an hour, this versatile dish can be served warm or at room temperature, making it perfect for picnics, family dinners, or meal prepping. Pair it with flatbread, a crisp salad, or a dollop of creamy yogurt for a complete Persian-inspired feast.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 5 Eggs
- 1 large Onion
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 3 Garlic cloves
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 3 tablespoons Olive oil (plus extra for brushing)
Instructions
Begin by preparing the eggplants: Peel and dice the eggplants into 1-inch cubes. Sprinkle them with a little salt and let them sit in a colander for 15-20 minutes to draw out excess moisture.
While the eggplants are salting, finely chop the onion, garlic, parsley, and cilantro.
Rinse the eggplant cubes under cold water to remove the salt, then pat them dry with a clean kitchen towel or paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté until they are golden and softened, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions and sauté until translucent, about 5 minutes. Stir in the minced garlic, turmeric, and cumin, and cook for an additional 1-2 minutes until aromatic. Remove from heat.
In a large mixing bowl, crack the eggs and whisk them until smooth. Stir in the parsley, cilantro, baking powder, salt, black pepper, and the onion-garlic mixture.
Fold the cooked eggplant into the egg mixture, ensuring everything is well combined.
Preheat your oven to 350°F (175°C). Brush a 9-inch (22 cm) baking dish or oven-proof skillet with a little olive oil to prevent sticking.
Pour the egg mixture into the prepared dish, spreading it evenly. Bake for 25-30 minutes, or until the kuku is set and lightly golden on top.
Allow the kuku to cool for 5-10 minutes before slicing and serving. Serve it warm or at room temperature with flatbread, salad, or yogurt on the side.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 30.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 353 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2429 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
