Here is another delicious recipe for eggplant lovers like me. This classic kuku bademjan is made by frying the eggplants and onions then mixing them with eggs and cooking the mixture either in the oven or on the stovetop. Mine was done on the stovetop. Kuku bademjan can be prepared a day in advance and served either hot or at room temperature. It also makes delicious sandwiches for hot days :).
I like roasting my eggplants in the oven with as little oil as possible. Eggplants tend to absorb too much oil when fried regardless of being salted or not. But, if you cut them into small cubes and roast them in the oven, they not only cook faster saving you time, they will also absorb a lot less oil. To roast your eggplants in the oven refer to my eggplant kuku with less oil recipe.
Kuku Bademjan (Eggplant Frittata)
Prep time: 30 min
Cook time: 60 min
Ready in: 1 hour 30 min
Yields: 6 servings
2 large eggplants (about 2 pounds)
¾ cup oil
1 large onion, peeled and chopped
5 cloves garlic, peeled and chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric or saffron
1 tablespoon flour
Peel and cut the eggplants into 4 quarters. If you want to salt your eggplants, generously sprinkle eggplants with salt. Place in a colander set over a bowl to catch the drips. Allow to sit for 1 hour, 20 minutes if short on time. Rinse under running water, pat dry with paper towel.
Heat ¼ cup oil over medium heat in a large nonstick skillet. Add eggplants. Brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.
Heat 2 tablespoons oil in the same skillet. Add onions and garlic, fry for about 5 minutes. Add salt, pepper, turmeric or saffron and the eggplants. Mash all the ingredients using a potato masher or a fork. Set aside to cool.
Whisk 6 eggs in a medium size bowl. Add flour and eggplant mixture, stir to combine.
Heat ¼ cup oil in the same skillet over medium heat. When oil becomes hot, carefully pour the eggplant mixture in the skillet. Cover, cook over medium low heat for 15 to 20 minutes or until set. Cut into 6 sections using a spatula and gently flip them over. Cover and cook for 15 minutes. Add more oil if needed.
To cook this dish in the oven, preheat oven to 350 degrees. Pour 1/4 cup oil into an 8 by 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour in the egg mixture and bake uncovered for 40 to 50 minutes or until the top is puffed and golden brown. Test the doneness of the center of the eggs with a skewer, if it comes out clean then the eggs are cooked.
To roast the eggplants in the oven, place them in a non-stick roasting pan. Drizzle with olive oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.