Eggplant KuKu With Less Oil

Tags

eggplant, eggplant and eggs, eggplant fritters, Persian fritters, vegetarian fritters

Eggplant KuKu with Less Oil

I love eggplant kuku, but not when it’s soaked with oil. As we all know, eggplants soak up oil like a sponge when fried, regardless of being salted or not. The best way of cooking a healthier kuku is by cutting the eggplants into .5-inch cubes and roasting them in the oven. Eggplants cook a lot faster this way and absorb much less oil.

Eggplant KuKu With Less Oil

Prep time: 10 min
Cook time: 1 hour 10 min
Ready in: 1 hour 20 min
Yields: 4 servings

INGREDIENTS

2 medium globe eggplants about 1.5 pounds, chopped into 1/2-inch cubes
1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
4 eggs
2 teaspoons all purpose flour
1 cup loosely packed parsley chopped

INSTRUCTIONS

Preheat oven to 400 degrees. Add chopped eggplants, onions and garlic to a large non-stick roasting pan. Drizzle with olive oil and season with salt. Roast, on the lower rack of oven, until golden, about 30 minutes. Half way through roasting, stir the eggplant mixture. Transfer to a bowl, mash and let cool.

Whisk 4 eggs in a small bowl. Add flour, salt, pepper and turmeric and whisk to combine all the ingredients. Stir in chopped parsley and the eggplant mixture. Whisk to thoroughly combine the ingredients.

Oil an 8 by 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour in the egg mixture and bake uncovered for 40 to 50 minutes.

Eggplant KuKu

Roast eggplants, onions and garlic.

Mash eggplants and set aside to cool.

Whisk eggs with flour and seasonings.

Stir in eggplant mixture and parsley.

Bake in a 350 degrees preheated oven.

Cut into 4 squares.

Eggplant KuKu

Eggplant KuKu with Less Oil

Eggplant KuKu (Eggplant Frittata)

Tags

eggplant, eggplant and eggs, eggplant fritter, vegetarian fritter

Eggplant Kuku (Eggplant Fritter)

Here is another delicious recipe for eggplant lovers like me. Eggplant kuku is traditionally made by frying the eggplants and onions then mixing them with eggs. This dish can be baked in the oven or cooked on stovetop. Eggplant kuku can be made a day in advance and served either hot or at room temperature with a salad.

Eggplant KuKu (Eggplant Fritters)

Prep time: 30 min
Cook time: 60 min
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

2 large eggplants (about 2 pounds)
¾ cup oil
1 large onion, peeled and chopped
5 cloves garlic, peeled and chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric or saffron
6 eggs
1 tablespoon flour

INSTRUCTIONS

Peel and cut eggplants into 4 quarters. Generously sprinkle eggplants with salt. Place in a colander set over a bowl to catch the drips.  Allow to sit for 1 hour, 20 minutes if short on time. Rinse under running water, pat dry with paper towel.

Heat ¼ cup oil over medium heat in a large nonstick skillet. Add eggplants. Brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.

Heat 2 tablespoons oil in the same skillet. Add onions and garlic, fry for about 5 minutes. Add salt, pepper, turmeric or saffron and the eggplants. Mash all the ingredients using a potato masher or a fork. Set aside to cool.

Whisk 6 eggs in a medium size bowl. Add flour and eggplant mixture, stir to combine.

Heat ¼ cup oil in the same skillet over medium heat. When oil becomes hot, carefully pour the eggplant mixture in the skillet. Cover, cook over medium low heat for 15 to 20 minutes or until set. Cut into 6 sections using a spatula and gently flip them over. Cover and cook for 15 minutes. Add more oil if needed.

To cook this dish in the oven, preheat oven to 350 degrees. Pour 1/4 cup oil into an 8 by 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour in the egg mixture and bake uncovered for 40 to 50 minutes or until the top is puffed and golden brown. Test the doneness of the center of the eggs with a skewer, if it comes out clean then the eggs are cooked.

To roast the eggplants in the oven, place them in a non-stick roasting pan. Drizzle with olive oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.

Kuku Bademjan (Eggplant Frittata)

Brown eggplants.

Fry onions and add garlic and seasonings.

Add eggplants to onion mixture.

Mash with a potato masher or fork.

Whisk the eggs.

Add eggplant mixture and flour to the eggs.

Cook until bottom is golden. Cut into 8 sections.

Gently flip the eggplant sections over.

KuKu Sabzi (Herbs Frittata)

Tags

Herbs Frittata, KuKu Sabzi, Persian food recipes, Persian koko, Persian recipes, vegetarian omelet

Kuku sabzi is a traditional Iranian egg dish made with more greens than a frittata. This dish can be prepared in advance and served warm or at room temperature.  To learn more about this dish visit Yumivore blog :).

KuKu Sabzi (Herbs Frittata)

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley
1 bunch cilantro
1 bunch fresh dill
1 bunch green onions/scallions
1 bunch fresh or 1 tablespoon dried fenugreek
4 cloves garlic
8 eggs
1¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
4 tablespoons oil

INSTRUCTIONS

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Preheat oven to 350 degrees.

Whisk eggs, salt, pepper and flour in a bowl. Pour over chopped herbs and garlic; mix to combine.

Pour oil into an 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.

Cut into 6 sections and serve hot or cold.

For stovetop cooking, heat oil over medium high heat in an 8-inch nonstick skillet. Add herb mixture; cook, covered, over low heat for 25 to 30 minutes or until the top is firm and puffed. Cut into wedges; carefully turn the pieces over, one wedge at a time. Add additional oil if needed. Cover, cook for 15 to 20 minutes or until the bottom is golden brown.

Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).

KuKu Sabzi (Herbs Frittata)

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Whisk eggs, salt, pepper and flour in a bowl.

Pour over chopped herbs and garlic.

Mix to combine.

Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.

Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).