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By now, many of you are familiar with kuku, a Persian/Iranian dish similar to fritatta (kuku has far less egg to main ingredients ratio). Here are some of the previously introduced kukus:
kuku sabzi/herbs, kuku kadu-sabz/zucchini and kuku sibzamini/potato. As promised to some eggplant loving readers, today, I am introducing kuku bademjan/eggplants. Obviously, eggplants play the starring role of this dish, which is bound with eggs. However, side-kick ingredients may be added, as long as they don’t take the thunder away from the eggplants. I have added caramelized onion and tomatoes, which are quite common, but also, a very unusual ingredient, yellow split-peas!
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Kuku Bademjan • کوکو بادمجان • Eggplant Kuku
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
To prepare the eggplants
• 400 g/ 4 medium-sized, Japanese eggplants (hardly any seeds) or available eggplants
• salt
• vegetable oil
Other ingredients
• 3 Tbsp yellow split-peas, slow cook type to hold their shape
• 340 g/ 12oz 1 large onion, diced very small
• 3 cloves garlic, minced
• 500gr/17.5oz/ 4 medium tomatoes, diced small (I blanch to remove skins & de-seed them before dicing)
• ¼ tsp turmeric
• ½ tsp salt
• 1/8 tsp ground black pepper
• small pinch cayenne pepper
• 4 large eggs
• vegetable oil and 1 Tbsp butter for cooking
DIRECTIONS
Chose eggplants that are:
firm and shiny,
have the fewest number of bitter seeds,
have unbroken, smooth skin,
heavy for their size
◊ Peel eggplants. Cut stems off but keep hat-like top near the stem intact (this helps handling of the eggplants while and after cooking).
◊ Put peeled eggplants in a colander with a deep dish under it or put it in the sink. Sprinkle salt generously all over the eggplants and let them sweat for 20~ minutes to extract bitterness/toxins and excess liquid. This process is called ‘degorging'[1] (it also helps to fry faster and absorb less oil). Rinse and pat dry with paper towel.
◊ Using a 25cm/10″, non-stick fry-pan (which has a lid), pour oil (enough to cover eggplants half-way while frying) and put on medium. When the oil ripples, place eggplants in the oil. Fry both sides until well-browned (not burned). Set aside for next step. Wash the fry-pan for the next step.
◊ In a small sauce pan, add rinsed yellow split-peas and 1 cup water. Bring to a boil on high-heat. As soon as it starts to foam (as it will overflow) drain, refresh its water, add 1/8 tsp salt and bring to a boil again. Lower heat to medium and cook for 20 minutes or until done. Drain and set aside to cool.
◊ In the fry-pan, heat 4 Tbsp of oil on medium-heat and caramelize the diced onion (18~20 minutes). Turn off the heat. Using strainer over a bowl, drain the onion. Empty onion into a medium bowl and set the bowl with the oil aside (its oil will be used to fry the kuku).
◊ Meanwhile… In a small saucepan, heat 1 Tbsp butter (or oil) on medium-heat and add minced garlic. After 5 seconds, add cut tomatoes and cook for 3~4 minutes. Add turmeric, salt, pepper, cayenne , mix well and cook until all liquid from tomatoes evaporates. Turn off the heat. Empty the mixture into the bowl with caramelized onion.
◊ Peel off and discard eggplant hats and cut fried eggplants and add to the other cooked ingredients and add cooked yellow split peas. Break the eggs over (watch for no egg shells) and with a fork, mix them well.
◊ Add the oil set aside from caramelizing onion to the fry-pan and heat on medium. When oil is heated well (crucial), add the egg mixture and spread evenly from center to the sides (do not stir). Lower the heat to slightly lower than medium-low. Gently tuck in the edges of kuku to make an evenly round and thick kuku. Put the lid on. Let it cook/set slowly for 2o minutes depending on the stove’s heat set.
♦ If preferred the kuku to be in one round piece, put a large plate over the fry-pan and flip. If needed, add 1 Tbsp oil to the fry-pan and slide kuku back into the pan. Put the lid back on and cook the other side for 4 minutes and turn off the heat. Let it continue to cook in the pan with no heat under for 4 more minutes.
♦ Otherwise, with a spatula, cut the kuku into 6 wedges and flip the pieces. Put the lid back on and cook for 4 minutes and turn off the heat. Let it continue to cook in the pan with no heat under for 4 more minutes.
◊ When the kuku is ready, transfer to a serving dish. And, if preferred in one round piece, slide kuku onto a serving dish. Serve warm with bread and salad. Also, kuku may be cooled and cut into 5cm/2″ squares as appetizers.
~ Noushe jan • نوش جان ~
[1] Degorging: – The bitterness in eggplant is caused by toxins that build up if the eggplant has grown slowly (hence, it’s more of a problem in colder countries, less of a problem in sunny, Mediterranean climates). It is less likely to be a problem with smaller, heavier eggplants.
These toxins can also cause gastric upsets. Salt may be used to reduce bitterness/toxins. Cut eggplants as called for in the recipe. Then either soak in salted water or sprinkle the dry, just peeled or cut pieces all over with salt. The eggplant will give off a brownish sweat, which before cooking, should be rinsed and pat dried by paper towel.
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So, what’s cooking in your kitchen?
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Love the yellow split-peas in this recipe. What an interesting and creative combination!
I thoughts so too! 😀 ))) I was thinking that the vegetarians would appreciate it more. 😀
Looks very appetizing!
Hi Luba, Thank you for your comment. It really is a very delicious dish. Give it a try! 😀
This looks delicious..its almost like a fritata…
Hi Shailaja, Kuku is a Persian/Iranian dish similar to fritatta just that kuku has far less egg to main ingredients ratio. Having said that, some people add so much egg, that it turns into an omelette. 😀 )))
I love this kind of dish. Simply, healthy and delicious! Thanks a lot Fae, it is always very interesting coming here!
Hi Margherita, Thank you for the kind comments. I too love this kind of dish. So tasty and satisfying. xx 🙂
Simply beautiful and delicious, Fae!
Hi Francesca, Thank you very much. I know, there are Italian versions of eggplant frittatas, and super delicious. We are approaching eggplant season, and more delicious dishes to make. 😀 )))
I always learn about a new dish on your blog Fae 🙂 Eggplants are awesome!
Hi Hungry Mum, Yes eggplants are awesome! I’m glad that my posts/recipes are appreciated. Thank you very much! 🙂
I am saving this recipe for when the eggplant starts growing i the garden, it looks delicious!
Hi Pamela, You actually growing eggplants in your garden? How wonderful! Eggplants are cool! 🙂
I haven’t done much cooking with eggplants–this sounds like a great dish to try!
Hi Nancy, Eggplants are quite understated in the West. Once varieties of fab recipes are introduced/learned, it becomes more common in home menus. I have a few more eggplant dishes for you to check. I love eggplants! 😀 )))
Oh this is a lovely recipe Fae, I like the addition of the yellow split peas. I’m sure it gave the dish extra protein and also texture. There are so many eggplants to choose from, I love visiting the International market and looking at all the various eggplants from around the world. It’s pretty colorful 🙂
Hi Loretta, I have been noticing all kinds and colors of eggplants in the market too! What I am looking for and cannot find yet are the ones that are size and shape of (may be a little larger) tennis balls. I like to make stuffed eggplants with them.
If not for a main dish, this kuku is also perfect to cut in small pieces as hors d’oeuvres. 🙂
Eggplant is sometimes difficult to work with, but you give really excellent advice — thank you for the info! Looks delicious 🙂
Hi Mary Frances, When I see fresh, shinny eggplants, I buy more than 10, 20 or even a case (to fry and freeze). Every time, I am asked how do I cook them and in what dishes I use. The conversation becomes one of educating and encouraging. I grew up in Japan, where also eggplants are loved. Although prepared totally different. A little cumbersome to make the preparation before frying, but it is all worth it. 🙂
You know me and aubergines ?? this looks lovely!
Hi Elaine, You and me! I know you are going to love this. Add some of your miracle spices and make it your own! 🙂
I love eggplant, so I will definitely make a version of this (and I will probably call it frittata). Thanks for the inspiration, Fae!
Hi Stefan, I cannot wait until I see your creation! You mean you are not going to give credit to kuku‘s namesake? 😀 )))
I love learning new bademjan recipe and this one looks fabulous, Fae! 🙂
Hi Linda, Yes, we bademjan lovers look for more recipes to enjoy this understated vegetable in the West. This recipe would also be good with potato instead of yellow split-peas. 🙂
This dish looks lovely, Fae! Anything eggplant is always a yes for me! I never knew the climate in which the eggplant is grown could affect the bitterness. Very interesting tidbit of information. 🙂
I’m saving this recipe for sure!
Hi Nancy, Anything eggplant is always a yes for me too! 😀 ))) I also was surprised first time I heard about the role of a climate in the taste of eggplants. Well once degorged and fried, they all taste wonderful! 🙂
A beautiful recipe. I love aubergine and love finding new recipes for it. Thanks for posting!
Hi Virginia, Aubergine is one of my most favorite vegetables too. Like you, I love finding new recipes for it. Give this one a go. 🙂
I will have to try your version of this kuku, sounds so good!
Hello Persian Mama! I love your kuku bademjan with tasty, aromatic spices and potato pieces. Adding yellow split-pea is unusual, but it works. Please let me know how you like it. 😀 )))
looks delicious!
I totally agree about salting the eggplant. It also reduces substantially the absorption of oil when frying.
Hi Ronit, Absolutely! Also, as a result the eggplants taste substantially better. 🙂
I love kuku bademjan and used to make it all the time but forgot how I made it. Now I have a recipe it’s beautiful and delicious Fae. Thank you.
Hi Suzanne, Kuku bademjan is really special. I added yellow split-peas (unheard of until now) but some people add small amount of cooked potatoes. In both case, it is to add a little body to it. Just eggplant, caramelized onion and tomatoes would be too soft, but still very delicious. 🙂