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Saturday, April 16, 2022

Easter 2022: Aubergine kuku

I have decided that Easter is my favourite holiday. We get three days off work, it is Spring and everything feels full of possibility, the days are fresh and sunny (if we are lucky), and the garden is full of the best flowers and not yet too out of control. Spring and its regenerative effect feels like something to celebrate: potent and powerful. 

Eggs are so symbolic of all this. I make an effort to cook something big and eggy, and ideally using beaten eggs, so the shells can be painted later.

This time, I remembered this recipe, which had caught my eye a while ago, partly because of the fun name. I bought a pile of barberries a while ago and have been trying them out in different things. So we had all the ingredients except the aubergines, which I picked up from my favourite wee shop (along with some mangoes - the yellow South American ones are here - summer is on its way!) on my way home today.

120 ml sunflower oil, plus extra (used less - about 50 ml)
4 small onions, peeled and sliced
3 small aubergines, peeled
5 eggs
2 tbsp plain flour
1½ tsp baking powder
25 g chopped parsley, plus extra to garnish
1 tsp saffron strands, dissolved in 1 tbsp of hot water
3 garlic cloves, peeled and crushed
½ tsp salt
Black pepper
20 g dried barberries, rinsed and dried

Heat the oven to 210C. Drizzle the oil in a big roasting tin, toss in the chopped onions, and put in the oven for about 7 min.

Meanwhile, cut the aubergines in two widthways, cut each half into 1 cm-thick slices, then cut each slice into 1cm-thick sticks. Add these to the onion tin, toss, and put back in the oven for 15-20 min, until the aubergines are completely soft (add a little more oil if needed, but not a lot). Set aside to cool down.

In a large bowl, whisk together the eggs, flour, baking powder, parsley, the saffron and its water, garlic, salt and a good grind of pepper. Once smooth, fold in the barberries and the aubergine and onion mix.

Grease and line a 22cm spring-form cake tin. Pour the egg mix into the tin and bake for 30-40 minutes, until golden-brown and cooked through – insert a skewer in the middle to make sure the egg has set.

Remove from the oven and set aside to cool. Serve warm or at room temperature,with good bread. It will keep in the fridge for two days.

 

I made this with s, he liked the idea of a savoury cake. It is pretty quick and easy, especially if you do the aubergine-onion mix in advance. The recipe called for frying them, by the way - but generally I prefer to do them in the oven for these kinds of things.
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