Eggplant Kuku Persian Frittata Recipes

EGGPLANT KUKU (PERSIAN FRITTATA)

Steps:

• Preheat the oven to 375°F [190°C] and brush a 9‑in [23‑cm] spring form or regular round cake pan with oil. Line the pan with parchment paper (use scissors to cut out a circle of parchment for the bottom and a long strip to wrap around the sides), then brush the parchment lightly with oil.
• Heat the 1/3 cup [80 ml] oil in a large sauté pan over medium heat. Add the onions, season with a little salt, and cook, stirring occasionally, until soft and lightly browned, 8 to 10 minutes. Add the eggplant and continue cooking, stirring occasionally, until softened and lightly browned, about 10 minutes. Remove from the heat and let cool slightly.
• Meanwhile, whisk together the eggs, flour, baking powder, parsley, oregano, garlic, turmeric, onion powder, red pepper flakes, 3/4 tsp salt, and a generous amount of pepper in a large bowl. Gently fold in the eggplant mixture and feta (if using). Pour into the prepared pan.
• Bake until golden brown and cooked through, 35 to 40 minutes. Remove from the oven and set aside on a wire rack to cool for 15 minutes. Gently remove from the pan, peel off the parchment, and slice into wedges or squares. Serve warm or at room temperature. Store leftovers, covered, in the fridge for up to 3 days.

KUKU SABZI (PERSIAN HERB FRITTATA)

Steps:

• Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
• Finely dice both the green and white parts of the leeks. Wash well and drain.
• Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
• In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand - the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
• When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
• When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it's not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
• Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn't sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don't be afraid of getting your crust really dark - it will appear almost burned, but it will taste heavenly sweet.
• Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
• While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
• Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

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.

PERSIAN HERB FRITTATA

Steps:

• In a small bowl, soak the barberries in cold water for 20 minutes. Using a sharp knife, finely chop the parsley, cilantro, scallions and romaine lettuce; combine in a large mixing bowl.
• In a medium mixing bowl, combine eggs, salt and pepper. Whisk just until frothy. Drain the barberries, making sure to discard any small stones.
• Place an 11-inch skillet over medium heat. Add 1/4 cup and 2 tablespoons of the olive oil, and heat until shimmering. Add the beaten eggs, barberries and walnuts to the chopped greens. Mix well, and pour into skillet, spreading it evenly. Cover the pan, and cook until set, about 10 minutes.
• Uncover skillet and divide the frittata into four wedges, separating them from one another slightly so that the liquid from the frittata can evaporate. Reduce the heat to low, and cook uncovered until the underside is browned, about 40 minutes.
• Turn the frittata over, one wedge at a time. Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge. Continue to cook uncovered until the underside is browned and the frittata is compact and crisp on both sides, an additional 40 minutes. Serve hot or at room temperature, with yogurt on the side, if desired.

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.