Kookoo Bademjan Recipe

So, now you are prepared to plunge into the world of savory Kookoo Bademjan! This Iranian classic is just as easy to whip up as it is to chow down on. From the richly seasoned eggplants to the pleasantly firm eggs, crunchy onions, and potatoes that add a little bit more oomph, this dish has an abundance of flavors to fulfill your cravings. Kookoo Bademjan tastes great with nearly everything, allowing you to enjoy the delightful meal whatever the time.

Ingredients (for four servings)

• 5 medium Eggplants
• 1 large Potato
• 3 Eggs
• 1 medium Onion
• 4 cloves Garlic

Seasonings and Flour

• 1 tbsp All-purpose Flour
• 2 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Turmeric
• 5 tbsp Vegetable Oil

Step 1: Prepare the eggplant

Peel 5 medium-sized eggplants and grate them into a large bowl. Sprinkle the grated eggplant with 1 tablespoon of salt to draw out their liquid.

Step 2: Drain the eggplant

Allow the salted eggplant to sit for 30 minutes, giving the fruit time to release their juices. Squeeze the grated eggplant by hand to remove as much liquid as possible, then discard the extracted juice. Return the drained eggplant to the bowl.

Step 3: Prep the aromatics and potato

Peel and grate 4 cloves of garlic, 1 medium onion, and 1 large potato. Press the grated garlic, onion, and potato by hand to remove any excess water, much like the eggplant.

Step 4: Combine the ingredients

To the same bowl as the grated eggplant, add the grated garlic, onion, and potato.

Step 5: Add the dry ingredients

To the bowl, also add the 1 tablespoon of all-purpose flour, 1 teaspoon of black pepper, and 1 teaspoon of turmeric.

Step 6: And the eggs

Crack 3 eggs into the bowl, then add the remaining teaspoon of salt.

Step 7: Mix the batter

With your hands, thoroughly combine all ingredients to create a smooth and uniform batter.

Step 8: Heat the oil

Add 5 tablespoons of vegetable oil to a pan and place it over medium heat. Allow the oil to properly heat.

Step 9: Shape the kookoo

Take walnut-sized portions of the mixture and shape them into round patties. Gently press down with the palm of your hand to flatten slightly. Do not press them too thin.

Step 10: Fry the kookoo

Place the shaped patties into the hot oil. Fry each side for about 5 minutes or when they develop a golden brown, crispy exterior.

Step 11: Continue frying

Remove the fried kookoo patties from the oil and set them aside. Repeat the shaping and frying process with the remaining batter. Do not overcrowd the pan. You may need to fry the kookoo in batches.

Step 12: Serve

Once all the kookoo are fried and ready to be served, place them on a clean plate. Enjoy your Kookoo Bademjan hot or at room temperature with bread.

Recipe Summary

Preparing Kookoo Bade­mjan is easy. Start by peeling and grating the­ eggplants, then seasoning the­m with salt to remove moisture. Sque­eze out the juice­. Next, grate the garlic, onions, and potato, pre­ssing out their water as well. Mix the­se with flour, spices, eggs, and salt to make­ a smooth batter. Heat oil in a pan, shape the­ batter into patties, and fry each side­ until golden. Serve the­ crispy Kookoo with bread for a delightful meal.