Kuku Bademjan (Persian Aubergine and Walnut Frittata)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 7 eggs
- 2 aubergines
- 1 onion, finely chopped
- 40 g walnuts, roughly chopped
- 0.5 tsp ground turmeric
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 16 g
- Carbohydrate
- 7.8 g
- of which sugars
- 6 g
- Fat
- 30.3 g
- of which saturates
- 4.9 g
- Fibre
- 5.1 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the aubergines, salt lightly and leave for 10 minutes, then pat dry.
- 2
Fry the aubergine in 3 tablespoons of the oil over a medium-high heat for 10-12 minutes until soft and golden, then mash roughly with a fork.
- 3
Fry the onion and turmeric in the remaining oil for 5 minutes until soft, then stir into the mashed aubergine with the walnuts.
- 4
Beat the eggs with a good pinch of salt and pepper, then stir in the aubergine mixture.
- 5
Pour the mixture into a 24cm non-stick frying pan, cook for 3-4 minutes until the base sets, then cover and cook over a low heat for 10-12 minutes until almost set through.
- 6
Finish under a hot grill for 3-4 minutes until fully set and golden, then cut into wedges to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.