Eggplant kuku
6 servings
80 minutes
Kukyu is a refined dish of Azerbaijani cuisine resembling an omelet but with a rich vegetable flavor. Its roots run deep in the traditions of Caucasian gastronomy, where eggplants play a vital role in creating aromatic and nutritious dishes. Baked with eggs, herbs, and saffron, eggplants acquire a velvety texture and rich taste with subtle spicy notes. Caramelized onions add sweetness while garlic provides zest. The dish is served with a refreshing yogurt sauce that highlights its harmony of flavors. Kukyu is perfect for both festive tables and cozy family dinners, blending tradition with modern culinary preferences.
1
Peel the eggplants and slice them thinly. Sprinkle with salt, let them soak, then squeeze out the liquid from the eggplants. Lightly beat the egg white and dip the eggplants in it.
- Eggplants: 800 g
- Salt: to taste
- Egg white: 1 piece
2
Slice the onion into thin half-rings and fry until caramelized in vegetable oil (50 ml) in a large skillet. Add crushed garlic and eggplants to the onion and fry until the eggplants are slightly browned.
- Red onion: 2 heads
- Vegetable oil: 100 ml
- Garlic: 6 cloves
- Eggplants: 800 g
3
Remove the eggplants from the heat and let them cool slightly. In a deep bowl, beat four eggs and mix them with the eggplants, finely chopped parsley, saffron steeped in 50 ml of boiling water, baking soda, flour, salt, and pepper.
- Chicken egg: 4 pieces
- Eggplants: 800 g
- Parsley: 50 g
- Saffron: pinch
- Vegetable oil: 100 ml
- Soda: 0.5 teaspoon
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Pour the remaining vegetable oil into the dish, dump the eggplant mixture from the bowl, and place it in the oven preheated to 180 degrees for forty-five minutes.
- Vegetable oil: 100 ml
5
Serve with yogurt mixed with garlic and salt.
- Garlic: 6 cloves
- Salt: to taste