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Persian Eggplant Kuku (Kuku-ye Bademjan)

servings: 5 · 40 min · Collection: abdennour · Licence: credited; licence under review

Document (JSON) Original page on fifi.cooking

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Ingredients

  • Eggs6
  • Round Brown Eggplants2
  • Onion, Grated1
  • Cumin1/2 teaspoon
  • Yogurt1–2 cups
  • Gheeas needed
  • Salt and pepperto taste

Allergens (inferred from ingredient names): eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 240, protein 12, fat 14, carbs 18, fiber 3, sugar 2

Original steps

The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking

This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.

Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared