Aubergine kuku from Plenty More (page 253) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Honey-roasted carrots with tahini yoghurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.241 in the US edition. See recipe for variations.

  • elifinn on July 10, 2023

    Delicious, even if I omitted the barberries. I would definitely make it again! The saffron is so delicate and yet perfect.

  • Ganga108 on October 30, 2021

    I love my version of this dish. Kuku , sort of like a Persian omelette or frittata, comes in many forms. I made this one without eggs and love it. Because it doesn’t have eggs I tend to make it looser than a frittata. It is packed with herbs, and I love the tart barberries with the crunch of the walnuts. Kuku is traditionally served with flatbread, crunchy items like radishes, acidic pickles and feta. But I have served it on a Cauliflower Puree. It is a great mezze dish.

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