Persian Eggplant Omelet (Kuku-ye Bademjan)
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Preheat the broiler.
  2. Preheat a nonstick, ovenproof 10- or 12-inch skillet (a seasoned cast-iron skillet is also a good choice) over medium to medium-low heat.
  3. Lightly sauté the eggplant, onion, and zucchini with salt and pepper in 2 tablespoons of olive oil until the vegetables are tender. Add the turmeric and cinnamon and stir gently to incorporate the spices. Season with salt and pepper.
  4. Whisk the eggs, parsley, water, salt, and pepper with a fork until just combined.
  5. Add a tablespoon of butter, if necessary, swirl to coat the pan, and when it shimmers, add the eggs to the eggplant mixture. Cook over low heat until the eggs set, approximately 6 to 8 minutes. If there is uncooked egg, lift an edge up and tilt the pan so the uncooked egg runs underneath the cooked egg.
  6. Finish the kuku under the broiler until the eggs are firm and are slightly brown, perhaps a minute or two.
  7. Garnish with a sprig of mint or basil.