The next dinner recipe from the series is kuku bademjan. It’s an Iranian aubergine dish, a cross between frittata and soufflé.
I am very partial to aubergines. Having grown up in the south of Russia, where aubergines are plentiful between August and October, I loved them for as long as I can remember myself. I have eaten aubergines practically in any form known to humankind: grilled, roasted, stewed, pickled, stuffed with minced meat or with walnuts, garlic and herbs Georgian style.
This recipe came to me via my mother-in-law, who lived in Iran (Persia at the time) for a few years in the sixties. I have slightly adjusted the original recipe to simplify cooking and slightly improve the nutritional profile.
Speaking of nutrition, aubergines contain copper, manganese and potassium, as well as vitamin K and several B-group vitamins. They also feature some important phytonutrients. One of them, chlorogenic acid is a potent antioxidant and has demonstrated beneficial effect on blood pressure and glucose metabolism in human trials.
Kuku bademjan is a new way of cooking aubergines for me, resulting in a light and airy dish which is equally delicious warm and cold. It can be taken along on a picnic, used as a sidedish or become a tasty and satisfying meatless meal in itself. Give it a try…
Kuku bademjan
- 4 medium size aubergines
- 5 garlic cloves (crushed)
- 1 leek
- 2 large onions
- 6 eggs
- a small bunch of parsley
- ½ teaspoon ground saffron soaked in 1 tablespoon hot water
- 7 table spoons of olive oil
- 1 teaspoon of baking powder
- 1 heaped table spoon of whole-meal flour
- 1 lime
- salt and pepper for seasoning
- Warm the oven to 180 °C.
- Peel the aubergines with a vegetable peeler and cut lengthwise into 5 slices. Sprinkle with salt and set aside for a few minutes. In the meantime, slice leek and onions.
- Pat dry aubergine slices with a paper towel, rub with olive oil and put on a baking tray in one layer. Bake in the oven until ready (approx. 30 minutes). Put in a bowl and mash using a stick mixer.
- Heat 3 table spoons of olive oil in a frying pan. Sauté leek and onions until they become translucent, add garlic and cook for 5 minutes on low fire. Add to mashed aubergines.
- Whisk the eggs in a bowl, add baking powder, flour, chopped parsley, saffron water and lime juice. Mix well.
- Carefully fold in aubergine and onion mixture.
- Oil an oven dish with 2 spoons of olive oil and pour the mixture in. Put in the oven and bake uncovered for 30 minutes. Drizzle the top with the remaining olive oil and bake for another 10-15 minutes.
- Serve with a simple leaf salad.
