Name: Ottolenghi | Aubergine kuku (Iranian galette)
Yield: 4 servings
Ingredients: 120 ml of sunflower oil; 4 onion; 3 eggplant; 5 egg; 2 tablespoon of flour; 1.5 teaspoon of baking powder; 35 g of sliced bread; 25 g of parsley; 1.5 teaspoon of saffron; 1 tablespoon of water; 2 garlic clove; 20 g of blackberry; 1 teaspoon of salt

Ottolenghi | Aubergine kuku (Iranian galette)

The recipe calls for dried barberries, which can be replaced with any other tangy dried fruit (such as dried currants or blackberries)

Vegetarian Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 3,42 €

Energy: 453 kcal / serving

Instructions

1. Preheat the oven to 190°C (375°F) with the fan on
Place the saffron in hot water
Peel and slice the onions
Crumble the bread
Chop the parsley (set aside a few leaves for garnish)
Crush the garlic cloves
2. Pour the oil into a cast iron pot and heat it up
Add the onions and sauté for 7 minutes without browning them
Cut the eggplants in half lengthwise, then slice each half into 1 cm thick slices
Cut the slices into 1 cm sticks, resulting in sticks that are 7 to 8 cm long and 1 cm x 1 cm wide
3. Add the eggplants to the onions with half of the salt and continue cooking for 12 to 14 minutes over medium heat, gently stirring to avoid breaking the sticks. The eggplants should be softened.
Let it cool slightly.
4. In a bowl, beat the eggs with the flour, baking powder, bread crumbs, parsley, saffron + its water, garlic, the remaining salt, and freshly ground black pepper
When the mixture is smooth, add the dried berries and the eggplants to the onions
5. Line the bottom and sides of a 20 cm (8-inch) Ø mold with parchment paper and brush the paper with oil
Pour the egg mixture into the mold and bake for 35 minutes or until the galette is golden and completely cooked
Check the doneness by inserting a wooden skewer in the middle of the galette
If it comes out dry, it is cooked
6. Serve hot or warm, garnished with parsley.