Aubergine Kuku

dinner · ⏱ 56 min · 6 portions · 33.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/635/aubergine-kuku/