Eggplant Kuku

Description
Persian Eggplant. 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
 * ½ 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
 * ¼ 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
 * ¼ teaspoon freshly ground black pepper

Directions

 * 1) Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
 * 2) Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying.
 * 3) In a skillet, heat 4 tablespoons oil over medium heat.
 * 4) Add the onion and stir-fry for 10 minutes, until translucent.
 * 5) Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
 * 6) Remove from heat and allow to cool.
 * 7) Preheat the oven to 350 °F.
 * 8) Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
 * 9) Break the eggs into a large bowl.
 * 10) Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
 * 11) Beat thoroughly with a fork.
 * 12) Add the eggplant, onion and garlic and mix thoroughly.
 * 13) Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
 * 14) 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.
 * 15) Remove the parchment paper.