Serves 6-8 as a starter or main dish
120ml sunflower oil, plus extra to brush the baking tin
4 small onions, peeled and sliced
3 medium aubergines, tops removed and peeled
5 free-range eggs
2 tbsp plain flour
1½ tsp baking powder
35g fresh breadcrumbs
25g finely chopped parsley, plus extra to garnish
1½ tsp saffron strands, soaked in 1 tbsp of hot water
3 garlic cloves, peeled and crushed
20g dried cranberries
½ tsp salt
Preheat the oven to 190°C
Pour the oil into a large frying pan and heat well. Add the onions and sauté on a medium heat for 7 minutes or until they soften but don’t brown.
Cut the aubergines into cubes.
Add the aubergines to the onions, season with salt, and continue to cook on a medium–high heat, stirring occasionally and gently, so that the aubergine does not break up, for 12–14 minutes or until the aubergine is completely soft. Leave aside to cool down.
In a large bowl whisk together the eggs, flour, baking powder, breadcrumbs, parsley, saffron water, garlic, half a teaspoon of salt and good grind of black pepper. Once smooth fold in the cranberries, aubergine and onion.
Line a 20cm cake tin with greaseproof paper and brush the paper lightly with oil. Pour the egg mix into the tin and bake in the oven for about 35 minutes, or until golden brown and completely cooked. Insert a skewer in the middle of cake to make sure the egg has set.
Remove from the oven and leave to cool down. Serve warm or at room temperature, sprinkled with chopped parsley. The kuku will keep in the fridge for 2 days.