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
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
2 teaspoons all purpose flour
1 cup loosely packed parsley chopped
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.