Kuku Bademjan

Ingredients

• 4 Chinese or Japanese eggplants (peeled and sliced into 1/4 inch rounds)
• 1.5 teaspoons salt, (divided)
• 8 tablespoons olive oil, (divided)
• 1 small onion, (thinly sliced)
• 2 cloves garlic, (minced)
• 6 eggs
• 1/2 teaspoon pepper, (ground)
• 1 teaspoon turmeric, (ground)
• 1/4 teaspoon cumin, (ground)
• 3 tablespoons barberries, (optional)
• 1 teaspoon butter

Instructions

1. 1

   Preheat the oven to 400º F.

2. 2

   In a large bowl, combine 6 tablespoons of oil, 1 teaspoon of salt, and the eggplants and toss to make sure the eggplants are coated with a layer of salt and oil.

3. 3

   Place the eggplants single-layered on a baking sheet and roast for a total of 30 -35 minutes, carefully turning them over halfway. Once golden brown and softened, remove from the oven and set aside.

4. 4

   In a small frying pan, saute the onions with 2 tablespoons olive oil over medium heat for about 15 minutes before adding the garlic. Continue to saute for an additional 2 minutes.

5. 5

   In a large mixing bowl, combine the eggs, the remainder of the salt, pepper, turmeric, cumin, and barberries, and mix using a whisk.

6. 6

   Add the roasted eggplants and the onions to the egg mixture and gently toss.

7. 7

   Reduce the oven temperature to 375º F.

8. 8

   Rub a 9-inch pie dish or similar oven-proof baking dish with butter and pour in the egg and eggplant mixture.

9. 9

   Place in the oven and bake for 20 to 30 minutes. Baking times will vary depending on your baking dish’s size and whether the mixture is spread out in a single layer or stacked.

10. 10

    Once baked, kuku should have risen and turned into a golden brown color.

11. 11

    Remove from the oven and set aside for about 5 minutes. Loosen the edges with a knife and carefully invert the dish onto a platter.

12. 12

    Serve kuku with flatbreads, fresh herbs, and yogurt.