How To Make A Delicious Aubergine Frittata (Persian Koko Bademjan)

Aubergine/eggplant or as we say in Farsi Bademjan بادمجا ن is used in the cuisines of many countries. Aubergine can be used as a meat substitute in vegan and vegetarian dishes too.

In Iranian cuisine, eggplant is a staple, an affordable, and healthy ingredient for making lots of dishes, salad and jam: like eggplant frittata (koko کوکو), stuffed eggplants, eggplant stew with beef/lamb or chicken, eggplant Caviar ( which is blended eggplants with whey/kashk کشک), eggplant jam and vegetarian meals such as Mirza Ghasemi میرزا قاسمی or fried slices of eggplants with yogurt-garlic sauce, and yet eggplant can be cooked in numerous ways: barbecued, stewed, fried, steamed, and curried.

بادمجان کباب شده Grilled eggplants

As you may know, eggplant is technically a fruit not vegetable but many people consider it as a vegetable!! Eggplant flesh is smooth and it’s seeds are soft and edible.

My recipe for eggplant frittata is easy to make with amazing flavour. It can be served hot or cold and believe me or not, leftover frittata (koko) is double tasty.

How To Make Most Delicious Aubergine Frittata (Persian Koko Bademjan)

  • 2 large eggplants
  • 2 whole eggs
  • 1 cup freshly chopped coriander leaves
  • A handful tarragon leaves, finely chopped
  • 2 tbsp all purpose
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Olive oil for frying
  1. Wash and dry eggplant. Pierce each eggplant, a few times with a fork to vent.



  2. Then put them directly on the flame of stove top. Turn the flame to medium. Allow eggplants to roast over the flame for about 10-15minutes or



  3. Until eggplants charred and collapsing, and time to time turn eggplant over as it cooks.



  4. Then, remove eggplants from the heat. Let cool down and and peel grilled eggplants



  5. then chop them very finely,



  6. and Place them in a strainer or colander, for about 10 minutes, so the juice will drain off.



  7. Crack the eggs in a bowl, and add, flour, garlic powder, salt, pepper and turmeric and .



  8. chopped eggplants and herbs to the egg mixture and mix all ingredients until well combined.




  9. Heat a good amount of oil in a pan over medium low heat. Pour the eggplant mixture into the pan. Cover the pot with a lid and cook for about 20 minutes or until the surface cooked and is firm to touch.



  10. Then, put a round plate over the pan and invert the eggplant frittata onto the plate. Then, carefully slide the frittata into the pan from the plate and cook for another 10-15 minutes until golden brown. but this time do not cover the pan with a lid. Our koko is ready and serve it wit salad or yogurt or sour cream.



طرز تهیه خوشمزه ترین و آسانترین کوکوبادمجان

اسامی بادمجان در انگلیسی اوبرجین و اگ پلنت هست. از بادمجان در رژیم غذایی بسیاری از کشورها بکار برده میشه. بادمجان گزینه ی مناسبی هست که میتوان بجان گوشت در غذای وگان و گیاهخواری استفاده کرد.

در آشپزی ایرانی بادمجان از مواد ضروری و پرطرفدار هست که از آن برای درست کردن کوکودلمه – کشک بادمجانمیرزاقاسمی – خورشت بادمجان و غذاهای دیگری استفاده می‌شود. بادمجان را به روش‌های زیادی میتوان تهیه کرد مثل: خورشت – کباببخارپزکاریو سرخ شده

من که به تازگی یاد گرفتم بادمجان در‌واقع نوعی میوه هست و در دسته سبزیجات قرار نداره. طرز تهیه کوکو بادمجان بسیار آسان و کم هزینه میباشد. این کوکو را میتوان به صورت سرد یا گرم سرو کرد.

مواد لازم

دو عدد بادمجان درشت

دو تخم مرغ

یک پیمانه گشنیز خرد شده

به میزان یک مشت برگ تلخون خرد شده

دو ق غ آرد سفید

یک ق چ زردچوبه

یک ق چ پودر سیر

نمک و فلفل قرمز به میزان نیاز

روغن مایع

طرز تهیه

بادمجان ها را شسته و خشک میکنم. با یک چنگال چندین سوراخ روی بادمجان ها درست کرده و آن‌ها را به مدت 15-10 دقیقه روی شعله گاز قرار میدهیم تا کاملن کبابی شده و پوست روی آن‌ها ترک بخورد و گاهگاهی آن‌ها را پشت و رومیکنیم تا هر طرف آن کبابی شود. سپس بادمجان های کبابی شده را پوست میگیریم. سپس آنهارا ساطوری کرده و داخل یک آبکش میریزیم تا آب اضافی آن‌ها خارج شود.داخل یک‌کاسه – تخم مرغ ها – آردپودر سیرنمک – فلفل و زردچوبه مخلوط کرده و بعد بادمجان ها و سبزیجات خرد شده را هم افزوده و با هم خوب مخلوط میکنیم.

مقداری روغن را در تابه و روی حررات متوسط داغ کرده و مایه کوکورا داخل تابه ریخته – در تابه را گذاشته تا به مد تد حدودن بیست دقیقه یا تا زمانی که سطح روی کوکو سفت شود پخته گردد. سپس یک بشقاب گرد روی تابه گذاشته و کوکو و تابه را پشت و رو کرده و به آرامی سمت دیگر کوکو را داخل تابه لیز داده و میگذاریم سمت دیگر کوکو هم پخته شود که حدود ده پانزده دقیقه طول میکشد.

Appetizer, Main Course, Side Dish
Iranian
eggplants, aubergine, bademjan, koko bademjan, eggplant frittata,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

9 thoughts on “How To Make A Delicious Aubergine Frittata (Persian Koko Bademjan)

    1. Thank you very much my dear. I am glad you liked it and yes we make eggplant caviar and it is very popular in Iran. Have a blessed weekend.🌹💖✨

      Like

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