Photograph of the finished Kuku bademjan

Middle East · Trứng nướng cà tím Kuku bademjan

Kuku bademjan

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Onion Onion 2
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 1 cups
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 8.5 oz

Method

  1. 1 Grill whole eggplants over a fire for 15 minutes until the skin is charred black, then peel off the skin.
  2. 2 Let the eggplant pieces drain on a sieve for 15 minutes, then mash them with a fork.
  3. 3 Draining thoroughly is essential; if there's any water left, the egg mixture won't solidify but will run runny in the pan.
  4. 4 Sauté the onions with turmeric and garlic for 10 minutes, then mix them into the eggplant.
  5. 5 Beat the eggs with a little flour, then mix them into the tomato mixture.
  6. 6 Pour into a pan of hot oil, reduce heat to the lowest setting, cover, and cook for 18 minutes, flipping once. Serve with kashk.

With an appliance

  • Oven 50 min

    Replace step 6: Pour into a baking tray with oil and bake at 190 degrees for 28 minutes; the top should be golden brown without flipping.

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