Kuku Bademjan (کوکو بادمجان) — Persian Grilled Eggplant Frittata

• 900 gGlobe eggplants (about 2 large; for roasting until skin is charred)
• 200 gYellow onion (finely diced)
• 60 mlVegetable oil (divided (2 tbsp for onion, 2 tbsp for frying kuku))
• 7 gFine salt (1 1/4 tsp, divided)
• 2 gGround turmeric (1 tsp)
• 1 gGround black pepper (1/2 tsp)
• 6Large eggs (room temperature for best emulsification)

Instructions

1. 1

   Fire-roast the eggplants for deep smokiness. Set 2 large eggplants directly over a gas flame on medium-high, turning every 2–3 minutes with tongs until the skins are evenly blistered and the flesh collapses, 12–18 minutes total. If using an oven, broil at 260°C/500°F, turning once, 25–35 minutes.

2. 2

   Steam, peel, and drain to avoid a watery kuku. Transfer roasted eggplants to a bowl and cover tightly for 10 minutes to steam. Peel off the charred skin, trim the stem, then place the flesh in a sieve over a bowl. Press gently and drain 10 minutes, then chop finely or mash to a coarse purée.

3. 3

   Build flavor by browning the onion. Heat 30 ml (2 tbsp) vegetable oil in a 25 cm/10 in nonstick skillet over medium heat. Add diced onion and cook, stirring often, until soft and lightly golden, 8–10 minutes. Stir in turmeric for 30 seconds to bloom, then remove from heat to cool 5 minutes.

4. 4

   Mix the batter without overworking. In a bowl, whisk 6 eggs for 20–30 seconds until uniform. Add mashed eggplant, sautéed onion, salt, and black pepper. Fold with a spatula until evenly combined; the mixture should be thick and spoonable, not runny. Rest 5 minutes so the eggplant absorbs seasoning.

5. 5

   Fry gently for a custardy center and crisp edges. Wipe out the skillet, then heat remaining 30 ml (2 tbsp) oil over medium-low. Pour in the mixture and spread evenly. Cover with a lid and cook until the edges set and the center is mostly firm, 10–12 minutes, rotating the pan once for even heat.

6. 6

   Flip safely and finish cooking through. Slide the kuku onto a plate, place the skillet upside down over it, and invert to return the kuku to the pan. Cook uncovered over medium-low until the second side is golden and the center reaches 71°C/160°F, 6–8 minutes. Rest 10 minutes, then slice into wedges.