Kuku Bademjan: baked Persian eggplant-and-egg frittata

Ingredients and method

Ingredients

• 4 small slender Italian or Japanese eggplants, washed, stems removed and cut into 1/2- to 3/4-inch cubes
• 4 tablespoons olive oil, measured and divided: 2 tablespoons for vegetables and 2 for the ovenproof baking dish
• 1 medium yellow onion, finely diced
• 3 garlic cloves, finely minced
• 6 large refrigerated eggs
• 3 saffron threads steeped in 1 tablespoon hot water, optional
• 1 teaspoon sweet paprika
• 1/2 teaspoon kosher salt to start
• 1/4 teaspoon ground black pepper
• 1 small handful chopped fresh flat-leaf parsley for optional serving garnish
• Plain bread or Salad Shirazi for serving, optional

Method

1. Choose a round oven-safe metal baking pan about 9 inches across with sides at least 2 inches high. Wash and dice the eggplant, onion and garlic. Use small slender eggplants; four large globe eggplants would make a much larger batch.
2. Preheat the oven to 350°F (175°C). Heat two tablespoons olive oil in a wide skillet over medium heat. Soften the onion, then add garlic briefly. Add eggplant and cook, turning often, until soft and lightly golden. If the pieces need help softening, cover briefly over lower heat, then uncover to cook away excess moisture. Cook in batches if crowded.
3. Remove the pan from the heat. In a large clean bowl beat the six eggs until smooth, then stir in the optional saffron liquid, paprika, salt and pepper. Fold in the warm (not scalding hot) soft eggplant and onion mixture, keeping some vegetable texture rather than pureeing into egg batter.
4. Coat the metal baking pan with the remaining two tablespoons oil and warm it briefly in the oven. Remove with mitts, carefully pour in the eggplant-egg mixture and return to the middle rack.
5. Bake until the center is fully set, beginning checks around 30 minutes. Verify at least 160°F (71°C) in the center with a food thermometer. If the surface browns before the middle cooks, loosely cover with foil and continue baking; do not use the broiler.
6. Let the kuku rest in its pan for a few minutes. Cut wedges and lift them out with a spatula. Add optional parsley and serve with optional bread or Salad Shirazi. Refrigerate leftovers promptly in shallow containers.