Aubergine frittata (Kuku-ye Bademjan)

[CP]

Here's the recipe for aubergine frittata - another excellent light
lunch dish:

(Serves four)

2 large aubergines
3/4 cup olive oil or butter
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and crushed
4 eggs
4 tablespoons chopped parsley (optional)
1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
(optional)
Juice of 1 lime
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. To remove bitterness from the aubergines, peel them and cut each
into 5 lengthwise slices. Soak in a large bowl of water with 2
tablespoons salt. Let stand for 20 minutes, then drain. Rinse with
cold water and pat dry.

2. In a deep frying pan, brown aubergines on both sides in 1/4 cup
oil. Remove from pan, cool, and mash with a fork.

3. In the same pan, lightly brown onion and garlic in 3 tablespoons
oil and add to mashed aubergine.

4. Preheat oven to 350°F.

5. Break eggs into a bowl. Add parsley, saffron water, lime juice,
baking powder, flour, salt, and pepper. Beat thoroughly with a fork.
Add the aubergine mixture to beaten eggs. Mix thoroughly and mash.
Adjust seasoning to taste.

6. Pour 1/4 cup of the oil into an 8-inch ovenproof baking dish and
place it in the oven. Heat the oil; pour in the egg/aubergine mixture
and bake uncovered for 30 minutes. Remove the dish and gently pour the
remaining oil over the mixture. Put the dish back in the oven and bake
for 20 to 30 minutes longer, until golden brown.

7. Serve kuku in the baking dish or unmold it by loosening the edge
with knife and inverting it onto a serving platter.

This dish can also be cooked on top of the stove. Once you've made up
the mixture, simply pour into a lightly oiled deep pan and cook,
covered, until it has set - about 25 to 30 minutes. Halfway through,
cut into four pieces and flip so that the other side is browned too.

Serve with salad or, as we do, stuff a slice into a stottie: you won't
regret it!

[Enzo Matrix]

CP wrote:
> Here's the recipe for aubergine frittata - another excellent light
> lunch dish:

> Serve with salad or, as we do, stuff a slice into a stottie: you won't
> regret it!

Do you ever use the Alvin Stardust option and eat it on its own?

"Kuku I just want you..." ;-)

--
Enzo

I wear the cheese. It does not wear me.

[myrtle]

On May 22, 8:52 pm, "Enzo Matrix" <enz...@hotmail.com> wrote:
> CP wrote:
> > Here's the recipe for aubergine frittata - another excellent light
> > lunch dish:
> > Serve with salad or, as we do, stuff a slice into a stottie: you won't
> > regret it!
>
> Do you ever use the Alvin Stardust option and eat it on its own?
>
> "Kuku I just want you..."  ;-)

<g> I have so much trouble reading and posting at present that I
almost missed CP's recipe. Must remember to post mine for aubergine
and potato curry. Watch this rather small space:)