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.
