EGGPLANT KUKU
Kuku is a Persian egg dish similar to a frittata.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 9-inch round cake
Number Of Ingredients 12
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 (AUBERGINE) KUKU (PERSIAN EGGPLANT)
Make and share this Eggplant (Aubergine) Kuku (Persian Eggplant) recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
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
Categories Egg Side Bake Vegetarian Quick & Easy Dinner Parmesan Eggplant Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 main-course or side-dish servings
Number Of Ingredients 10
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.
EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK
I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.
Provided by Barb G.
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Cut Japanese eggplant in half lengthwise, scoop out center.
- Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
- Combine the stuffing ingredients, mix well.
- Stuff the eggplants & place in microwave safe dish.
- Cook in the microwave for 6 to 8 minutes or until cooked.
- For the sauce: Heat oil add garlic & black beans saute for a minute.
- Add sherry wine, chicken broth; Bring to a boil.
- Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
- Add sesame oil, serve over stuffed eggplant.
Nutrition Facts : Calories 706.9, Fat 50.9, SaturatedFat 13.1, Cholesterol 212.4, Sodium 1018.8, Carbohydrate 19.6, Fiber 8.4, Sugar 6.5, Protein 37.4
EGGPLANT (AUBERGINE) PARMESAN (EASY!)
I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.
Provided by GinnyP
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
CHINESE GARLIC FLAVOR EGGPLANT
Make and share this Chinese Garlic Flavor Eggplant recipe from Food.com.
Provided by Ms. Carolina
Categories Chinese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
- Boil 1 cm (1/2 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).
- Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
- Add the soy sauce and spring onions to the pan, then add the cooked.
- aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
- Serve hot or at room temperature.
Nutrition Facts : Calories 80, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.2, Sodium 304.7, Carbohydrate 18, Fiber 8.4, Sugar 8, Protein 3.2
PERSIAN EGGPLANT STEW
This is a traditional eggplant dish made to be served alongside some plain basmati rice.
Provided by Ms Parinaz
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h1m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle 2 teaspoons salt over eggplant.
- Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
- Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g
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