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Persian Eggplant. This smells heavenly as it cooks. You can add more garlic if you like.
- 2 large eggplants or 6 small eggplants, peeled and cut into thin strips
- 1 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 eggs
- 4 tablespoons chopped fresh parsley
- ¼ teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
- limes, juice of
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 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 egg white 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.