Kuku ye badenjan

Eggplant omelette


• 3 peeled medium-sized aubergines cut into 4 lengthwise slices
• 4 whole egg
• 1 egg white (to brush aubergines before frying them)
• 3 onions
• 2 garlic cloves
• 1 teaspoon of saffron pistils pulverized and dissolved in 1 spoon of hot water
• 4 spoons of chopped parsley
• The juice of 1 lemon
• 1 teaspoon of baking powder for savory pies
• 1 teaspoon of white flour
• oil (for cooking)
• salt
• pepper


Wash, peel and cut each eggplant (to which you have first removed the bitter) in at least 4 slices vertically and to prevent them from absorbing too much oil during cooking, brush them with the egg white. Fry finely sliced ​​onions for 10 ′ in hot oil; add the garlic and aubergines and cook slowly for other 15 ′. Remove from heat and let cool. Preheat the oven to 150 ° C. Break the eggs into a bowl and stir in the chopped parsley, saffron in its water, lemon juice, baking powder, flour, salt and pepper. Stir in the eggplant to the eggs, stir and pour everything into an oven-proof non-stick pan. Cook without a lid until cooked.

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