Eggplant Kuku

Description
This smells heavenly as it cooks. You can add more garlic if you like.



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.

golden brown.
 * Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is

inverting the dish onto a serving platter.
 * Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and


 * Remove the parchment paper.