Kookoo Bademjan (کوکو بادمجان) — Persian Eggplant Frittata

• 700 gEggplant (2 medium; peeled in stripes and cut into 2 cm cubes)
• 12 gSalt (divided (about 2 tsp))
• 90 mlVegetable oil (divided; plus more if needed for pan)
• 250 gOnion (1 large; finely diced)
• 2 tspTurmeric
• 2 tspDried mint (rubbed between fingers to crush)
• 1 tspBlack pepper (freshly ground)
• 0.25 tspSaffron threads (about 0.5 g)
• 30 mlHot water (to bloom saffron)
• 6 largeEggs (room temperature)

Instructions

1. 1

   Salt the eggplant to reduce bitterness and help it brown. Toss the cubed eggplant with 6 g (about 1 tsp) salt in a colander set over a bowl. Let stand for 25 minutes, then rinse briefly under cool water and pat very dry with towels for 3–5 minutes.

2. 2

   Bloom the saffron for maximum aroma and color. Grind the saffron threads in a small bowl with the back of a spoon, then add 30 ml hot water (not boiling, about 80–90°C). Stir and let steep for 10 minutes while you cook the vegetables.

3. 3

   Caramelize the onions. Heat 30 ml vegetable oil in a 25–28 cm nonstick skillet over medium heat. Add the diced onion and cook 12–15 minutes, stirring often, until deeply golden and sweet. Stir in turmeric, dried mint, and black pepper for 30 seconds until fragrant, then scrape into a mixing bowl.

4. 4

   Brown the eggplant until tender and jammy. Return the skillet to medium-high heat and add 60 ml vegetable oil. Add the dried eggplant cubes in an even layer and cook 10–12 minutes, turning every 2–3 minutes, until browned on multiple sides and fully tender. If the pan looks dry, add 1–2 tsp oil as needed.

5. 5

   Cool slightly and mash for a velvety texture. Transfer the cooked eggplant to the bowl with onions and let cool 5 minutes. Use a potato masher or fork to mash about half the eggplant into a coarse paste, leaving some small chunks for texture; this helps the kookoo set without drying out.

6. 6

   Mix the eggs and season precisely. In a separate bowl, whisk the eggs for 45–60 seconds until uniform and slightly foamy. Whisk in the bloomed saffron (all liquid and threads) and the remaining 6 g (about 1 tsp) salt. Fold the egg mixture into the eggplant-onion mixture until evenly combined.

7. 7

   Cook gently for a custardy center. Wipe the skillet clean, then heat 1 tbsp (15 ml) oil over medium-low heat. Pour in the mixture, level the top, and cover with a lid. Cook 10–12 minutes, rotating the pan once or twice, until the edges are set and golden and the center is just barely wobbly.

8. 8

   Flip to crisp the second side without breaking. Run a spatula around the edge. Slide the kookoo onto a plate, place the skillet over medium heat with 1 tbsp (15 ml) oil, then invert the kookoo back into the pan. Cook uncovered 4–6 minutes until the second side is golden and the center reaches 71°C.

9. 9

   Rest, slice, and serve. Transfer to a board and rest 10 minutes so the custard firms up. Slice into 8 wedges. Serve warm or at room temperature; the flavor deepens as it sits for 15–20 minutes.