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Aubergine Kuku

Golden, herby Aubergine Kuku slices like a soft, savory pie.
Saffron warmth, tender aubergine, and little bursts of barberry.
A cozy, oven-baked comfort that smells like home.

dinner ⏱ 56 min 318 kcal / portion 33.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Aubergine Kuku
v2 · rb0e705f985 20260727Z1751 120 ml sunflower oil 400 g onion 580 g aubergine 20 g dried barberry ½ tsp salt 🔥 preheat the oven to 210°C 🍳 heat sunflower oil in a large pan 🍳 ⏱ 7 min sauté the onions until softened but not browned 🔪 slice the aubergines into 1cm batons and season with salt 🍳 ⏱ 12-14 min cook the aubergines with the onions until completely soft ⏳ cool the onion and aubergine mixture 🌀 whisk the eggs with flour, baking powder, breadcrumbs, parsley, saffron water, garlic, salt, and black pepper until smooth 🌀 fold in the barberries, aubergine and onion line a 20cm cake tin and brush the greaseproof paper with oil 🍽 pour the kuku filling into the tin 🔥 ⏱ 35 min bake in the oven until golden brown and completely cooked ⏳ cool the kuku and optionally chill for up to 2 days 🍳 serve warm or at room temperature and sprinkle with chopped parsley Aubergine Kuku 🎉 5 pieces egg 2 tbsp plain flour 1½ tsp baking powder 35 g breadcrumb 25 g parsley 1½ tsp saffron 15 ml water 3 pieces garlic black pepper to taste 60 ml ¼ tsp ¼ tsp dried barberry
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Preparation steps

  1. preheat the oven to 210°C
  2. heat sunflower oil in a large pan
  3. sauté the onions for 7 minutes until softened but not browned
  4. slice the aubergines into 1cm batons and season with salt
  5. cook the aubergines with the onions for 12-14 minutes until completely soft
  6. cool the onion and aubergine mixture
  7. whisk the eggs with flour, baking powder, breadcrumbs, parsley, saffron water, garlic, salt, and black pepper until smooth
  8. fold in the barberries, aubergine and onion
  9. line a 20cm cake tin and brush the greaseproof paper with oil
  10. pour the kuku filling into the tin
  11. bake in the oven for about 35 minutes until golden brown and completely cooked
  12. cool the kuku and optionally chill for up to 2 days
  13. serve warm or at room temperature and sprinkle with chopped parsley

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