Eggplant Aubergine Kuku Persian Eggplant Food

EGGPLANT (AUBERGINE) KUKU (PERSIAN EGGPLANT)

Steps:

• 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 eggwhite 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.

EGGPLANT KUKU

Steps:

• Peel eggplants, reserving 4 long strips of peel to garnish top of kuku, and cut eggplants lengthwise into 1-inch-thick slices. Place on a baking sheet lined with paper towels, and sprinkle generously with salt. Turn slices over, and sprinkle again with salt. Let eggplants sit for 20 minutes. Rinse with cold water, and pat dry.
• Heat broiler. Place eggplants on a rimmed baking sheet; brush both sides with olive oil. Broil about 6 inches from heat until golden brown on both sides,6 to 8 minutes per side. Transfer eggplant to a bowl, and mash with a fork; set aside.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic; cook, stirring occasionally, until tender and golden brown, 10 to 12 minutes. Add to bowl with mashed eggplant.
• Reduce oven temperature to 350 degrees. Combine eggs, parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Whisk until thoroughly combined. Add to eggplant mixture, and mix thoroughly with a fork.
• Brush 1 tablespoon oil into the bottom and sides of a 9-inch springform pan. Place pan on a baking sheet, and place in the oven for 5 minutes to heat oil. Pour eggplant mixture into pan, and place the reserved eggplant peel across the top. Bake for 30 minutes. Remove pan, and drizzle remaining tablespoon oil over the top. Return to oven, and bake until golden on top, about 20 minutes more.
• Transfer pan to a wire rack to cool slightly before unmolding. Cut in wedges; serve warm or at room temperature.

EGGPLANT KUKU

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bake eggplant, cut sides down, in an oiled shallow baking pan until very tender, about 30 minutes. When cool enough to handle, scrape flesh into a food processor, discarding skin, and purée until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
• Pour melted butter into a 6-cup (1 1/2-quart) gratin dish or a 91/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into eggplant mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into gratin dish. Bake until golden and puffed, 25 to 30 minutes.

SZECHUAN STYLE EGGPLANT (AUBERGINE)

Steps:

• Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
• While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
• Remove eggplant from skillet when cooked and keep warm.
• Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
• Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
• Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
• Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
• Serve hot, garnished with sesame seeds.