Kookoo bademjan is a great and simple dish made from raw grated eggplant. Eggplant, garlic, and onion are grated together and mixed with eggs and Iranian spices. Then, they are fried in oil and served with bread, pickled cucumber, and tomato.
A quick, simple, and hearty dish that is very popular in Iran. If you are a fan of fried eggplant or dishes like kashke bademjan and Mirza ghasemi, you will enjoy kuku bademjan.
I have chosen a simple and excellent recipe for Persian eggplant frittata for you to see and enjoy.
How to make kookoo bademjan?
A complete and delicious meal that, although it is introduced as an appetizer in some recipes, can replace a full meal, especially dinner.
Persian eggplant frittata is a nutritious, energy-rich food that is low-cost, and economical food for families. It is also simple and quick to prepare.
With the number of ingredients in this recipe, you can prepare this kuku for 4 people. Multiply or divide the ingredients to prepare a smaller or larger kookoo bademjan.
Stay with meals cook with Eggplant and herb frittata cooking tutorial.
For: 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
| Eggplants | 5 pcs |
| Eggs | 3 pcs |
| Onion | 1 pcs |
| Garlic | 1 pcs |
| Clove | A tablespoon |
| Turmeric | as needed |
| Salt, Black pepper |
as needed |
Instruction:
1. To prepare a Persian eggplant dish, first grate the onion and extract its juice, then crush the garlic and add it to the onion.
You can grill your eggplant on gas or charcoal; if you don’t like grilled eggplant, you can use raw or boiled eggplant.
2. After the eggplants are ready, mash them together with garlic and onion in a grinder and mix them well. Then add your spices and mix the ingredients well.
3. Break the eggs into a bowl and mix them well until they are smooth and white on top. Pay attention to the fact that when you want to add the eggs to the other ingredients, they must be completely cold because if the ingredients are hot, the eggs will stick to themselves.
4. After you add the eggs to the ingredients, you should mix the ingredients well so that the kookoo mixture is completely smooth and uniform.
5. In the next step, pour some oil into the pan and let it get hot. Then, spread the kookoo mixture on the bottom of the pan. After one side is fried, turn it over until the other side is completely cooked.
6. You can also prepare this Persian eggplant dish in the oven. Grease your oven tray a little, pour this mixture into it, smooth it, then put the tray in the oven and set it to 200 degrees Celsius.
It is better to turn on the oven in advance so that all its parts are heated and at the same temperature. After 15 minutes, your kuku bademjan is ready, and you can serve it.
Kuku bademjan is served with sabzi khordan, khiar shoor, and Persian doogh.
Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
Sourced: webmd
Cooking kookoo bademjan in the oven
If you want to make this delicious kookoo in the oven, turn it on at 200 degrees Celsius and let it heat up, then choose a suitable mold and grease the bottom and walls of the mold with a small amount of liquid oil.
After greasing the mold, pour the kookoo mixture into it, cover the lid with aluminum foil, and put it in the oven for 15 to 20 minutes until the Persian eggplant frittata is ready. Of course, keep in mind that oven temperatures vary.
Iranian dishes made with eggplant such as khoresh bademjan, kashke bademjan, yatimcheh.
Roasted kookoo bademjan
To prepare roasted Persian eggplant frittata, the kookoo mixture should be looser than usual and sticky.
Mix the bread flour with some black pepper, salt, and garlic powder well and put it before yourself while frying this food.
Take some kookoo mixture and shape it with your hands. Then, roll it in bread flour until all its parts are covered, and fry it in a deep pan with a lot of oil (like felafel).
After frying, place this food in a metal net to remove excess oil.
Notes:
- Kuku bademjan with raw eggplant
This delicious kookoo is cooked in different ways, one of the most common of which we explained in the recipe above.
To prepare the ingredient this kookoo with raw eggplant, peel the eggplants and grate them with garlic and onion.
The important thing about cooking kuku bademjan with raw eggplant is that a lot of water comes out when you grate the raw eggplant.
Drain the excess water from the eggplant before adding the spices and eggs, then continue cooking the kookoo.
- Loosening the kuku bademjan mixture
If your kookoo mixture is too loose and watery, add some wheat flour and mix well with the other ingredients until it has enough consistency.
FAQ
1. What is the main ingredient kuku bademjan?
Eggplant, eggs, vegetables, Salt, and Black pepper are the main ingredients kuku bademjan.
2. What is served with this Persian frittata?
With kuku bademjan is served nan sangak and nan barbari.
3. Can I freeze this food?
No Persian eggplant frittata is served fresh. Due to the presence of eggs, it should not be frozen.
Did you like this recipe?
- If you are trying Persian eggplant frittata, please share your experience.
- If you want vegetarian food, I suggest this kuku without eggs.
- In the comments, you can ask me questions about Persian eggplant frittata. I will answer your questions as soon as possible.
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Hi Mohsen tanx for kuku bademjan recipe, i I am looking for an article on pickled garlic, can you help me?
Hi dear sandro, your welcome my dear, you can read pickled garlic.