EGGPLANT & CARAMELIZED ONION KUKU

Serves: 10

■ Generous pinch of best-quality saffron threads, ground to a powder using a mortar and pestle

■ 3 tbsp (45 ml) boiling water

■ Vegetable oil, for frying

■ 4 large eggplants, cut into

■ 1-inch (2.5-cm) cubes

■ 3 large onions, halved and thinly sliced into half-moons

■ 10 large eggs

■ 2 tbsp (30 ml) thick Greek yogurt

■ 2 tbsp (30 ml) all-purpose flour

■ 2 tsp (10 ml) baking powder

■ 1 small pack (about 1 oz/30 g) of flat-leaf parsley, finely chopped

■ Sea salt flakes and freshly ground black pepper

1. Put the saffron powder into a small cup and pour the boiling water over it. Let steep until the liquid is cool.

2. Line two baking pans with a double layer of paper towels. Pour enough vegetable oil into a large saucepan to fill to a depth of about 1 inch (2.5 cm).

3. Heat the oil over medium-high heat, then add half the eggplant cubes. Fry for a few minutes, without stirring, until brown and cooked through. (Remove a piece and mash it with a fork; there should be no resistance.)

4. With a slotted spoon, transfer the eggplant from the pan to one of the prepared baking pans to drain.

5. Place a layer of paper towel on top of the eggplant cubes to absorb the excess oil. Repeat the process with the remaining eggplant cups, adding oil to the pan as necessary. Set the cooked eggplant cubes aside and let cool.

6. Place another large saucepan over medium heat and drizzle in enough oil to coat the bottom of the pan.

7. Once hot, add the onion and cook for 30 minutes or so, stirring regularly, until soft and cooked through but without blackening. (This process requires a little patience, but the flavour will be worthwhile.)

8. Remove the onion from the pan using a slotted spoon and transfer to the other prepared baking pan to drain. Let cool.

9. Preheat oven to 400 F

(205 C). Select a large baking pan or ovenproof dish, about 10 1/2by-8 inches (27-by-20 cm) and line it with parchment paper.

10. Crack the eggs into a large mixing bowl and beat. Add the saffron solution, yogurt, flour and baking powder and mix well.

11. Stir in the cooled onion and eggplant along with the parsley, then season generously with salt and pepper and mix well.

12. Pour the mixture into the prepared baking pan or dish and ensure the ingredients are evenly distributed across it.

13. Bake for 30 minutes (check after 25) or until the top is golden and beginning to brown and a knife inserted into the centre comes out clean of raw egg.

14. Let cool slightly, then cut it into slices. Serve with mixed salad greens.