Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large eggplants or 6 small eggplants, peeled and cut into thin strips
- 1 egg white, lightly beaten
- 1/2 cup vegetable oil, butter or ghee
- 2 large onions, peeled and thinly sliced
- 4 cloves garlic, peeled and crushed
- 4 eggs
- 4 tablespoons chopped fresh parsley
- 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
- limes, juice of
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- =
Directions
Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
Brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying.
In a skillet, heat 4 tablespoons oil over medium heat.
Add the onion and stir-fry for 10 minutes, until translucent.
Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
Remove from heat and allow to cool.
Preheat the oven to 350°F.
Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
Break the eggs into a large bowl.
Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
Beat thoroughly with a fork.
Add the eggplant, onion and garlic and mix thoroughly.
Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is
golden brown.
Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and
inverting the dish onto a serving platter.
Remove the parchment paper.