Kookoo-ye Bademjan va Gharch (کوکو بادمجان و قارچ) — Persian Eggplant and Mushroom Frittata

• 700 gEggplant, peeled and cut into 2 cm cubes (From about 2 medium globe eggplants)
• 10 gKosher salt (For salting eggplant to reduce bitterness and moisture)
• 250 gYellow onion, finely diced (About 1 large onion)
• 300 gCremini mushrooms, finely chopped (Wipe clean; do not soak in water)
• 60 mlOlive oil (Divided, plus more to grease the pan)
• 6Large eggs (Room temperature for better volume)
• 30 gAll-purpose flour (About 1/4 cup, leveled)
• 4 gBaking powder (About 1 teaspoon)
• 6 gDried parsley (About 2 tablespoons)
• 2 gDried mint (About 1 tablespoon)
• 4 gFine sea salt (About 3/4 teaspoon, adjust to taste (separate from salting salt))
• 1 gGround black pepper (About 1/2 teaspoon)

Instructions

1. 1

   Salt the eggplant: place the cubed eggplant in a colander set over a bowl and toss with 10 g kosher salt. Let stand 20 minutes to draw out moisture. Rinse briefly under cool water, then squeeze firmly in clean towels until noticeably drier. This prevents a watery kookoo and concentrates flavor.

2. 2

   Cook the eggplant: heat 30 ml olive oil in a large skillet over medium-high heat. Add eggplant and sauté 10–12 minutes, stirring often, until browned in spots and fully tender. If the pan looks dry, add 1–2 teaspoons water at a time (not more oil) to avoid greasiness. Transfer to a bowl.

3. 3

   Sauté onion and mushrooms: in the same skillet over medium heat, add the remaining 30 ml olive oil. Cook onion 8–10 minutes until soft and golden. Add chopped mushrooms and cook 8–10 minutes more, stirring, until their liquid evaporates and the mixture is dry and deeply savory. Cool 5 minutes.

4. 4

   Mix the batter: in a large bowl, whisk eggs for 45–60 seconds until slightly foamy. Whisk in flour and baking powder until smooth, then add dried parsley, dried mint, fine sea salt, and black pepper. Fold in the cooked eggplant and the onion-mushroom mixture until evenly distributed.

5. 5

   Bake for an even, sliceable kookoo: heat oven to 190°C (375°F). Lightly oil a 23 cm (9-inch) oven-safe skillet or round baking dish. Pour in the mixture and smooth the top. Bake 20–25 minutes until set in the center and lightly browned on top; rest 10 minutes before slicing.

6. 6

   Optional stovetop finish for a deeper crust: after baking, place the skillet over medium heat for 2–3 minutes to crisp the bottom (watch closely). Alternatively, broil 1–2 minutes to deepen the top color. Serve warm or at room temperature, cut into wedges for a clean presentation.