Eggplant Kuku
  • ½ cup olive oil + extra for prepping the baking pan
  • 3 medium onions, peeled and sliced (~ 4 cups)
  • 3 small eggplants, tops removed and peeled
  • 5 XL eggs
  • 3 Tbsp flour of your choice (I used oat flour)
  • 1½ tsp baking powder
  • ¾ cup bread crumbs (regular or gluten-free)
  • 1 cup flat-leaf parsley, finely chopped + extra for garnishing
  • 1 tsp saffron strands, soaked in 2 Tbsp hot water
  • 3 cloves garlic, peeled and crushed
  • ¼ barberries (chopped dried sour cherries or currants soaked in a bit of lemon juice both make great substitutes)
  • fine grain sea salt + freshly ground black pepper
  1. Pre-heat the oven to 400 deg F
  2. Line the base and sides of an 8" springform pan with waxed paper and brush the paper lightly with oil
  3. In a large, heavy pan over medium-high, add a good glug of olive oil and warm.
  4. Add the onions and saute for ~ 7-8 minutes, or until they've softened, but not yet brown
  5. While the onions are cooking, cut the eggplants in half crosswise and then cut each half lengthwise into slices ~ ½" thick, so you'll end up with batons ~ 3" long and ½" wide
  6. Add the batons and a pinch of sea salt to the sautéing onions and continue to cook over medium-high heat, stirring occasionally and gently to protect the eggplant from breaking apart
  7. Continue to cook for 12-14 minutes, or until the eggplant has softened completely
  8. Remove from the heat and set aside to cool
  9. In a large bowl, add the eggs, flour, baking powder, bread crumbs, parsley, saffron water, garlic, a pinch of sea salt and a good grind of black pepper.
  10. Whisk until well combined
  11. Once smooth, fold in the barberries, along with the onions and eggplant
  12. Pour the egg mixture into the prepared pan and bake for ~ 35 minutes, or until golden brown and cooked through.
  13. Remove from the oven and allow to cool
  14. Serve warm or at room temp, sprinkled the parsley, if you like
Recipe by Veggies By Candlelight at