Ingredients;
2 1/2 lbs eggplants + 2 for topping and garnish
1 medium onion
5 oz parsley before cleaning, need 1 cup chopped
6 eggs
1 Tsp salt
1 Tsp pepper
1/2 Tsp cumin
1/2 Tsp ginger
1/2 Tsp garlic powder
1/2 Tsp turmeric
1 tbsp flour
1 tbsp red wine vinegar
About 16 tbsp oil
Directions;
- Peel and cut 2 1/2 lbs eggplants into 1 inch cubes. Salt generously on all sides and set aside to sweat 20 minutes.
- Slice 2 medium eggplants about 1/2 inch thick. Salt both sides and set aside to sweat 20 minutes.
- Peel and chop onion. Set aside.
- Rinse parsley and strain. Remove thick stems and chop finely. Need 1 cup chopped. Set aside.
- Rinse cubed eggplants well. It’s important to wash off the salt. Strain and place on a tray lined with paper towels. Dry thoroughly with more paper towels.
- Rinse and dry sliced pieces the same way.
- Remove damp towels from trays and coat eggplant with 3-4 tbsp oil. Tossing eggplants by hand will insure even coverage. Be gentle with sliced pieces.
- Place eggplant cubes in a large nonstick pan. Cover and cook on medium heat until they start to soften. About 20 minutes. Stir occasionally.
- In a separate pan lightly brown eggplant slices. On medium heat about 3 minutes on each side.
- Back to the cubes, remove lid when eggplant starts to soften. Continue cooking uncovered until fully cooked and easy to mash. About 15 minutes. ( Removing the lid will reduce moisture and produce a firm kuku). Place in a large mixing bowl and cool.
- Heat 2 tbsp oil in a skillet and sauté onion 5 minutes on high. Until translucent.
- Add onion to eggplant.
- Add parsley and mix well.
- In a separate bowl, combine eggs, salt, pepper, cumin,ginger, garlic powder, turmeric and flour. Whisk well.
- Combine egg and eggplant mixtures.
- Add 1 tbsp red wine vinegar and mix well.
- Coat a medium nonstick pan with oil and pour in the kuku mix.
- Smooth evenly and top with fried eggplant slices. Arranging them cover the entire surface. I started on the outside in a circular design and finished in the center.
- Cover and cook 5 minutes on medium to heat the pan.
- Then set temperature on low and cook 30-35 minutes. Until the top is no longer runny. You can check by lifting one slice and pressing kuku with a utensil.
- Turn off the heat and allow kuku to rest 15 minutes.
- Loosen the edges with a soft spatula and gently slide kuku onto a serving platter.
- Garnish with extra fried eggplant, fresh herbs and vegetables.
- Serve as a meal or a side dish.
-Enjoy
- Noosh Jon
Негізгі бет Kuku Bademjoon ( Persian Eggplant Kuku) کوکو بادمجان
Пікірлер: 2