Eggplant KukuAgain, I’ve found comfort in an Ottolenghi recipe. I turned the pages of Plenty More to find the “Eggplant Kuku,” when I had an amount of dried barberries to use. These are as harmless as dried raisins, perhaps a bit more tart, and I bought a bag full before I had a plan for them.

This recipe is as comforting as a frittata: a vegetable and egg mix that cooks in a single pan in the oven. It’s fun and easy to prep. The eggplant batons are right on.

Serve warm or at room temperature” is always an appealing phrase in a recipe, because it tells me I can let this cooked masterpiece sit, where it will wait for me to eat it. Perfect!

Ottolenghi, once again, presses all the right buttons, here. We taste the sweet onions and eggplant, the tart barberries, the warm pizzazz of saffron. I mixed my fresh sourdough breadcrumbs within the kuku, as well as on top. Simply great. And I served it with a hunk of bread, as my teacher instructed.

Onions (4 cups) = $2.12
Eggplant (1.25 lbs.) = $3.08

PREP TIME: 90 minutes for prep and cooking, then it will sit and wait for you to eat
TASTE: a “wet” frittata, sweet eggplant and onions, tart barberries

You know I can’t let Ottolenghi go this quickly. Next time, I want to open Jerusalem to make two recipes: “Turkey & Zucchini Burgers with Green Onion & Cumin” and “Basmati & Wild Rice with Chickpeas, Currants & Herbs.” Yippee! Come back to my site next week, to see what happens.