Saturday, 25 January 2014

Aubergine KuKu - Ottolenghi's - Iranian (Baked Omelette) Recipe

preheat Oven: 190 deg. C
120ml sunflower oil
3 medium onions - peeled and sliced
3 medium aubergines - peeled
5 eggs
2 tblspns plain flour
1.1/2 tsp baking powder
25g parsley, chopped
1 tsp. saffron strand - dissolved in 1 tbl. of hot water
3 garlic cloves, peeled and crushed
20g dried barberries
1/2 tsp. salt
black pepper

1. Heat the oil in a heavy based pan and saute the onions over a medium heat, until softened but not browned.
2. Cut the aubergines in two widthways and cut each half into 1cm. thick slices, then each slice into 1cm strips.
Add these to the onions and cook, stirring occasionally, for around 10 mins. until the aubergines are completely soft. (Adding little more oil if needed). Set aside to cool.
3. In a large bowl whisk the eggs together with the flour, baking powder, parsley, saffron and its water, garlic, salt and pepper.
Once smooth fold in the barberries and the aubergine and onions.
4. Brush a 22 cm spring form tin with plenty of oil line with greaseproof paper and brush the paper with more oil.
Pour the egg mixture into the tin and bake for 30-40 mins. until golden brown and cooked through - test the centre with a skewer.

Remove from the oven and cool.
Serve warm or room temperature, sprinkled with chopped parsley.
It will keep in the fridge for a couple of days.

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