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˚

• 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

• 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

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

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

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

• add the chopped parsley and mint

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

• 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

• 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

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