Kuku-ye Bademjun (Persian Eggplant Omelet)

I still had eggplants in my fridge from Farmer Kim.  I needed to do something with them, I had held them for as long as I would ever want to.  My husband wanted more Khoresh Bademjun, but we had already had it twice in 2 weeks, so I was determined to make something else.  Time to try Kuku-ye Bademjun – Persian Eggplant Omelet.  Fried eggplant, onions, saffron and eggs – how could I go wrong?  The result…It was so very tasty!


Cam, of course, decided he did not want to eat what we were, he wanted “plain” eggs – aka cheesy scrambled eggs.  But he also wanted to make them himself.  Yay!  Cam is back in the kitchen!




Kuku-ye Bademjun

3 – 4 small eggplants (from Farmer Kim)

4 eggs (from Farmer Kim)

1 large onion, sliced

1/2 tsp saffron

Saffron oil

Kosher salt and freshly ground black pepper


Prepare the saffron: grind the saffron with some salt in a mortar and pestel.  Add a few spoons of hot water to dissolve the saffron.


Peel the eggplants and slice thinly.  Place in a colander and sprinkle with salt.  Let the eggplant sweat for 20-30 minutes.  Rinse and wipe dry with paper towels.


In a large nonstick skillet, add 1 Tbsp oil and fry the onions over medium heat until slightly golden.  Remove to a plate with paper towels.


Add more oil to the skillet, to about 1/4” deep.  Fry the eggplant in batches until golden browned.  Drain on paper towels.  Allow to cool.


Beat the eggs in a bowl with salt and black pepper to taste.  Add the saffron and mix well.


Add the eggplants and onions, mix and adjust the seasoning.


Wipe out the pan, leaving a light coat of oil. Heat until hot.  Pour in the mix, flatten the surface with the back of a spoon and cook over medium heat until it starts to set through, about 5 to 10 minutes.


Cut the kuku into 8 wedges, turn over and cook for another 5 to 10 minutes.


Serve and enjoy!


Serves 2 – 3.


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One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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