Smoky eggplant fritters

Smoky eggplant fritters

Kuku-ye badenjan

By
From
Saraban
Makes
12
Photographer
Mark Roper

This is my very loose interpretation of an Iranian eggplant kuku, and in truth what I’ve come up with is really a bit closer to a fritter. They have an irresistibly delicate, soft texture and the smoky eggplant combines brilliantly with the slight aniseed flavour of chervil and tarragon.

Ingredients

Method

Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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