• LOGIN
  • REGISTER

Manuela Food and Travel

Food and Travel Adventures, Recipes, Blog and The Online Bookshop Featuring Italian Coffee Table and Kitchen Cookbooks by Manuela Darling - Gansser

  • HOME
  • BLOG
  • RECIPES
  • TRAVEL JOURNAL
  • COOKING CHANNEL
  • VIEW BOOKS
  • BOOK SHOP
  • CONTACT
  •  
You are here: Home / All Recipes / AUBERGINE KU KU

AUBERGINE KU KU

By Manuela | August 21, 2017 | InAll Recipes, Blog, General, Mains

I got inspired to trie and make this dish after a dinner in a Persian restaurant. I really loved this combination of aubergine, eggs and barberries. It is delicious served as part of an antipasto or as the Persians do, as a side dish.

Preheat the oven to 200˚

IMG_2433• 4 young, firm aubergines, thinly sliced with a mandolin, if you have one
• 3 Spanish onions, finely sliced
• one big bunch of Italian parsley, chopped
• a small bunch of mint, chopped
• 2 teaspoons ground turmeric
• 2 teaspoons ground cummin
• 1 teaspoon ground cinnamon
• 2-3 tablespoons barberries
• 2-3 tablespoons bread crumbs
• 6 organic eggs
• 3 garlic cloves
• salt and pepper

IMG_2438

• spread the sliced aubergine on 2 oiled trays ( do not overcrowd them)
• sprinkle a little more olive oil over the aubergine
• bake in the oven until they start to look golden, do NOT burn them

IMG_2452

• line 28 cm spring form with baking paper
• make one layer with some of the cooked aubergine

IMG_2439

• in a fry pan heat some olive oil and butter and gently fry the onions and garlic

IMG_2441

• now add the spices and gently fry them, mixing them with the onion mix

IMG_2444

• add the chopped parsley and mint

IMG_2447

• in a bowl mix the eggs, salt, pepper, breadcrumbs, barberries

IMG_2450

• mix in the cooked onion mix
• add the rest of the baked aubergines and gently stir all together well
• pour them over the layer of aubergines you prepared earlier in the spring form

IMG_2458 2

• spread a little butter on the top layer
• bake in the oven for about 25 minutes
• let the aubergines cool a little before turning them onto a serving dish

IMG_2472

• I like to let the Kuku get cold, before eating it, the flavours are more intense

« ALP MUNT
KU KU- YE SABZI »
Free book delivery in Australia

SUBSCRIBE TO GET MY LATEST BLOG ARTICLES DIRECT TO YOUR INBOX!

  • Blog
  • Cooking Channel
  • Travel Journal

RECIPES

  • All Recipes
  • Entrees
  • Mains
  • Desserts
  • General

RECENT POSTS

SPICEY ROASTED CAULIFLOWER

MOTHER’S KISSES (nan-e gerdoui)

LENTIL SALAD WITH BASILICO OIL

FOLLOW ME

  • Facebook
  • Instagram
  • YouTube

Copyright © 2021 · Manuela Darling-Gansser · Website by The Onn Agency