Eggplant Kuku

== Description ==
Persian Eggplant. This smells heavenly as it cooks. You can add more garlic if you like. 
== Ingredients ==
* 2 large eggplants or 6 small eggplants, peeled and cut into thin strips
* 1 egg white, lightly beaten
* ½ cup vegetable oil, butter or ghee
* 2 large onions, peeled and thinly sliced
* 4 cloves garlic, peeled and crushed
* 4 eggs
* 4 tablespoons chopped fresh parsley
* ¼ teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
* limes, juice of
* 1 teaspoon baking powder
* 1 tablespoon all-purpose flour
* 1 teaspoon salt
* ¼ teaspoon freshly ground black pepper
== Directions ==
# Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
# Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying.
# In a skillet, heat 4 tablespoons oil over medium heat.
# Add the onion and stir-fry for 10 minutes, until translucent.
# Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
# Remove from heat and allow to cool.
# Preheat the oven to 350 °F.
# Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
# Break the eggs into a large bowl.
# Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
# Beat thoroughly with a fork.
# Add the eggplant, onion and garlic and mix thoroughly.
# Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
# Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter.
# Remove the parchment paper.
Category:Clarified butter Recipes
Category:Egg Recipes
Category:Egg white Recipes
Category:Eggplant Side Dish Recipes
Category:Lime juice Recipes
Category:Onion Recipes
Category:Persian Vegetarian
Category:Recipes that need photos
Category:Saffron Recipes