Kuku-ye Bademjan-e Kababi (کوکو بادمجان کبابی) — Smoked Eggplant Frittata

• 800 gSlim eggplants (thin, long eggplants) (about 4–5 slim eggplants; washed and dried)
• 180 gYellow onion (1 medium; finely grated then squeezed lightly)
• 12 gGarlic cloves (about 3 large cloves; finely grated)
• 4 largeEggs (room temperature)
• 1 tspTurmeric powder (fresh, bright yellow)
• 1.25 tspFine salt (adjust to taste after mixing)
• 0.5 tspBlack pepper (freshly ground)
• 24 gPotato flour (about 3 tbsp; helps bind and crisp edges)
• 0.25 tspSaffron threads (ground, then bloomed)
• 45 mlBoiling water (3 tbsp; for blooming saffron)
• 60 mlCooking oil (4 tbsp total for frying; neutral (sunflower/canola))

Instructions

1. 1

   Fire-roast the slim eggplants for maximum smokiness: place directly over a gas flame or hot charcoal, turning every 2–3 minutes, until skins are fully blistered and flesh is very soft, 18–22 minutes total. Transfer to a bowl, cover 10 minutes to steam, then peel and discard skins.

2. 2

   Drain and concentrate flavor: chop the peeled eggplant flesh and place in a fine sieve over a bowl. Press gently with the back of a spoon to remove excess liquid for 8–10 minutes. Meanwhile, bloom saffron by grinding threads and mixing with 45 ml boiling water; cover and steep 10 minutes.

3. 3

   Build the kuku mixture: finely grate onion and squeeze lightly to reduce wateriness. In a bowl, whisk 4 eggs for 30–40 seconds until homogeneous. Add drained eggplant, grated onion, grated garlic, turmeric, salt, black pepper, potato flour, and all saffron water; mix 1 minute until evenly combined.

4. 4

   Rest for better binding: let the mixture stand 10 minutes at room temperature so the potato flour hydrates and the batter thickens. If it still looks loose, rest an additional 5 minutes; the mixture should mound on a spoon rather than pour like a thin omelet batter.

5. 5

   Pan-fry the kuku: heat 30 ml oil in a 24–26 cm nonstick or well-seasoned skillet over medium heat (about 175–180°C surface temp). Pour in the mixture and spread evenly. Cover and cook 10–12 minutes until edges set and the bottom is deep golden.

6. 6

   Flip and finish: slide kuku onto a plate, add remaining 30 ml oil to the pan, then invert the kuku back into the skillet. Cook uncovered 8–10 minutes until the second side is golden and the center reaches 72°C. Rest 5 minutes before slicing to keep clean wedges.