Eggplant Kuku (Persian Frittata)
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Preheat the oven to 375°F [190°C] and brush a 9‑in [23‑cm] spring form or regular round cake pan with oil. Line the pan with parchment paper (use scissors to cut out a circle of parchment for the bottom and a long strip to wrap around the sides), then brush the parchment lightly with oil.
  2. Heat the 1/3 cup [80 ml] oil in a large sauté pan over medium heat. Add the onions, season with a little salt, and cook, stirring occasionally, until soft and lightly browned, 8 to 10 minutes. Add the eggplant and continue cooking, stirring occasionally, until softened and lightly browned, about 10 minutes. Remove from the heat and let cool slightly.
  3. Meanwhile, whisk together the eggs, flour, baking powder, parsley, oregano, garlic, turmeric, onion powder, red pepper flakes, 3/4 tsp salt, and a generous amount of pepper in a large bowl. Gently fold in the eggplant mixture and feta (if using). Pour into the prepared pan.
  4. Bake until golden brown and cooked through, 35 to 40 minutes. Remove from the oven and set aside on a wire rack to cool for 15 minutes. Gently remove from the pan, peel off the parchment, and slice into wedges or squares. Serve warm or at room temperature. Store leftovers, covered, in the fridge for up to 3 days.