Kuku Bademjan — Eggplant Egg Bake with carrots

Name: Kuku Bademjan — Eggplant Egg Bake with carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: persian
Ingredients: 6 piece eggs; 25 ml olive oil; 3 g salt; 1 g black pepper; 1 g ground turmeric; 100 ml water; 500 g eggplant; 100 g onion; 120 g carrots

Kuku Bademjan — Eggplant Egg Bake with carrots. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

6 piece eggs
25 ml olive oil
3 g salt
1 g black pepper
1 g ground turmeric
100 ml water
500 g eggplant
100 g onion
120 g carrots

Peel and cut the carrots into 1 cm pieces. Cut eggplant into 1 cm pieces and finely chop onion; finely chop the variation vegetables. Heat oven to 180 °C.
Cook main and variation vegetables in 10 ml oil and the measured water in a covered ovenproof pan for 8–12 minutes until tender. Remove lid and evaporate liquid; let cool for 5 additional minutes.
Beat eggs with salt, pepper and turmeric. Mix with vegetables. Grease the pan with remaining oil and pour in the mixture.
Bake for 20–25 minutes until the centre is set and reaches 71 °C. Cut into four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: whologwhy — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:EGGPLANT_TORTA.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. An eggplant omelette from another tradition illustrates the egg and eggplant combination; this Persian version is an oven-baked kuku.