Kuku Bademjoon ( Persian Eggplant Kuku) کوکو بادمجان

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

[@katiethenaturelover]

That is delicious and healthy.