RCI-BF.001.0541.001

Eggplant Kuku

Name: Eggplant Kuku
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 2 large eggplants or 6 small eggplants (peeled and cut into thin strips); 1 unit egg white (lightly beaten); ½ cup vegetable oil (butter or ghee); 2 large onions (peeled and thinly sliced); 4 cloves garlic (peeled and crushed); 4 unit eggs; 4 tablespoons chopped fresh parsley; ¼ teaspoon ground saffron threads (dissolved in 1 tablespoon hot water); 1 unit limes (juice of); 1 teaspoon baking powder; 1 tablespoon all-purpose flour; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

eggplants or 6 small eggplants
peeled and cut into thin strips
2 large
egg white
lightly beaten
1 unit
vegetable oil
butter or ghee
½ cup
onions
peeled and thinly sliced
2 large
garlic
peeled and crushed
4 cloves
eggs
4 unit
chopped fresh parsley
4 tablespoons
ground saffron threads
dissolved in 1 tablespoon hot water
¼ teaspoon
limes
juice of
1 unit
baking powder
1 teaspoon
all-purpose flour
1 tablespoon
salt
1 teaspoon
freshly ground black pepper
¼ teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Eggplant Kuku

Ingredients

Method

What Makes This Variant Distinct