Humayun's eggplant kuku – kuku-ye bademjan – is a Persian-style golden frittata packed with fried eggplant, scallions, garlic, and heaps of fresh dill. It slices neatly for a crowd, works hot or at room temperature, and lands on the table in about 35 minutes.
Step back in time and dine like royalty with a dish favored by a 16th-century Mughal emperor! Humayun, known as the “Perfect Man” for his calm and patient nature, had a taste for the most refined Persian cuisine. While his chefs were masters of elaborate feasts, it was this gorgeous, herb-packed eggplant frittata—known as Kuku-ye Bademjan—that often graced his table. It’s a testament to how simple, fresh ingredients can create something truly magnificent. This dish is a beautiful slice of history, packed with fresh dill, soft eggplant, and fluffy eggs. It’s savory, satisfying, and fit for an emperor (or your next brunch!).
Ingredients
• 2 medium eggplants, about 1.25 lbs / 570g (20.1 oz)
• Canola oil, for frying
• 6 scallions, finely sliced
• 2 cloves garlic, crushed
• 1 tsp / 5g (0.18 oz) salt, divided
• 6 medium eggs
• 0.5 tsp / 1g (0.04 oz) ground black pepper
• 1 cup / 25g (0.88 oz) fresh dill, leaves picked and chopped
Instructions
1. Chop the eggplants into batons approximately 1/4 inch x 2 inches (0.5cm x 5cm).
2. Pour 1/3 cup / 80ml of oil into a large frying pan over medium heat. Once hot, add the eggplant batons. Fry for 10-12 minutes, stirring occasionally. They will first absorb the oil, then release it as they become soft and golden.
3. Add the sliced scallions, crushed garlic, and ½ tsp / 2.5g (0.09 oz) of salt to the pan with the softened eggplant. Stir to combine and cook for another minute until fragrant. Remove the pan from the heat and set aside to cool for at least 5 minutes.
4. In a large bowl, beat the eggs with the remaining ½ tsp / 2.5g (0.09 oz) of salt and the black pepper.
5. Once the eggplant mixture has cooled slightly, add it to the beaten eggs along with most of the chopped dill (reserve a tablespoon for garnish). Stir gently to combine.
6. Heat 2 tbsp / 30ml of oil in a 7 to 8-inch (20cm) non-stick frying pan over medium heat. Pour the egg and eggplant mixture into the hot pan and spread it evenly.
7. Cook for about 4-5 minutes, or until the edges begin to pull away from the sides and the center is almost set but still slightly wobbly.
8. Place a large plate over the top of the frying pan. Carefully and confidently, flip the pan over so the kuku lands on the plate. Slide the kuku back into the pan, uncooked side down.
9. Cook for another 2-3 minutes, until the other side is golden and the kuku feels springy to the touch.
10. Flip the kuku back onto a serving plate so the beautiful, herb-flecked top is showing. Garnish with the reserved fresh dill and serve warm or at room temperature.
Nutritional Information
• Serving Size: 1 slice (if serving 6)
• Calories: 285 kcal
• Protein: 10g
• Carbohydrates: 9g
• Fat: 23g
• Note: is an estimate and may vary based on used.
Pro Tips
• For the best texture, allow the cooked eggplant mixture to cool for at least 5-10 minutes before adding it to the eggs. This prevents the eggs from scrambling prematurely.
• Use a high-quality non-stick or well-seasoned cast iron skillet that is no larger than 8 inches (20cm) to ensure your kuku is thick and fluffy, not thin and flat.
• Don’t skimp on the fresh dill! It’s the star of the show and provides the kuku’s signature aromatic, fresh flavor.
• Serve this kuku the traditional Persian way with a side of thick, plain yogurt and flatbread, or with a simple green salad for a perfect light lunch.
FAQ
Q: Can I make this eggplant frittata vegan
A: Yes, to make this recipe vegan, you can replace the 6 eggs with a vegan egg substitute. A great option is a batter made from 1.5 cups (360 ml) of chickpea (gram) flour whisked with 1.5 cups (360 ml) of water, a pinch of turmeric for color, and a pinch of black salt (kala namak) for an ‘eggy’ flavor. The texture will be denser than the original but equally delicious.
Q: Is this vegetarian frittata a good source of protein
A: Absolutely. With approximately 10g (0.35 oz) of protein per serving primarily from the eggs, this Kuku-ye Bademjan is a satisfying and protein-rich vegetarian meal. To increase the protein content further, serve it with a side of high-protein Greek yogurt or add 1/2 cup (480 ml) of toasted walnuts to the mixture before cooking.
Q: How do I store leftover Kuku-ye Bademjan
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is fantastic served cold or at room temperature, making it a perfect make-ahead option for lunches or picnics. We do not recommend freezing, as the texture of the eggs and eggplant can become watery upon thawing.
Q: What other vegetables can I add to this vegetarian frittata
A: This recipe is very versatile. You can add other vegetables like finely chopped zucchini, bell peppers, or mushrooms. Sauté them along with the eggplant until soft to cook off any excess moisture before adding them to the egg mixture. A handful of fresh spinach, wilted in the pan after the garlic, is also a great addition.
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Humayun's Eggplant Kuku (Kuku-ye Bademjan)
Ingredients
Method
- Chop the eggplants into batons approximately 1/4 inch x 2 inches (0. 5cm x 5cm).
- Pour 1/3 cup / 80ml of oil into a large frying pan over medium heat.
- Once hot, add the eggplant batons.
- Fry for 10-12 minutes, stirring occasionally. They will first absorb the oil, then release it as they become soft and golden.
- Add the sliced scallions, crushed garlic, and ½ tsp / 2. 5g (0.18 oz) of salt to the pan with the softened eggplant.
- Stir to combine and cook for another minute until fragrant.
- Remove the pan from the heat and set aside to cool for at least 5 minutes.
- In a large bowl, beat the eggs with the remaining ½ tsp / 2. 5g (0.18 oz) of salt and the black pepper.
- Once the eggplant mixture has cooled slightly, add it to the beaten eggs along with most of the chopped dill (reserve a tablespoon for garnish).
- Stir gently to combine.
- Heat 2 tbsp / 30ml of oil in a 7 to 8-inch (20cm) non-stick frying pan over medium heat.
- Pour the egg and eggplant mixture into the hot pan and spread it evenly.
- Cook for about 4-5 minutes, or until the edges begin to pull away from the sides and the center is almost set but still slightly wobbly.
- Place a large plate over the top of the frying pan. Carefully and confidently, flip the pan over so the kuku lands on the plate. Slide the kuku back into the pan, uncooked side down.
- Cook for another 2-3 minutes, until the other side is golden and the kuku feels springy to the touch.
- Flip the kuku back onto a serving plate so the beautiful, herb-flecked top is showing.
- Garnish with the reserved fresh dill and serve warm or at room temperature.
- Don't skimp on the fresh dill! It's the star of the show and provides the kuku's signature aromatic, fresh flavor.
