Eggplant Kuku (Persian Frittata) · Faith Middleton's Food Schmooze

Name: Eggplant Kuku (Persian Frittata) · Faith Middleton's Food Schmooze
Ingredients: 1/3 cup [80 ml] vegetable oil (plus more for the pan); 2 medium onions (halved through the root and thinly sliced); Kosher salt and freshly ground pepper; 1 small eggplant ((about 1 lb. [455 g], peeled and cut into 1/2-in. [12 mm] pieces); 7 eggs; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 cup [25 g] finely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh oregano; 4 garlic cloves (minced or pushed through a press); 1 teaspoon ground turmeric; 1 teaspoon onion powder; 1/4 teaspoon red pepper flakes; 3 ounce [85 g] feta (finely crumbled (optional))

foodschmooze.org

This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.

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Ingredients

1/3 cup [80 ml] vegetable oil (plus more for the pan)
2 medium onions (halved through the root and thinly sliced)
Kosher salt and freshly ground pepper
1 small eggplant ((about 1 lb. [455 g], peeled and cut into 1/2-in. [12 mm] pieces)
7 eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 cup [25 g] finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
4 garlic cloves (minced or pushed through a press)
1 teaspoon ground turmeric
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
3 ounce [85 g] feta (finely crumbled (optional))