2 large eggplants (about 2 pounds)
1 cup olive oil or butter
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and crushed 4 eggs
4 tablespoons chopped parsley (optional)
1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
Juice of 1 lime
1 teaspoon baking powder
1 tablespoon all-purpose flour
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Peel and in a skillet, brown eggplants on both sides in 1/2 cup oil. Remove from skillet, cool, and mash with a fork. (You may also broil eggplants in the oven. Broil for 10 minutes on each side, or until golden brown, brushing oil on both sides.)
In the same skillet, lightly brown onion and garlic in 3 tablespoons oil and add to mashed eggplant. Preheat oven to 200°C.
Break eggs into a bowl. Add parsley, saffron water, limejuice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant mixture to beaten eggs. Mix thoroughly and mash. Adjust seasoning to taste.
Pour 1/4 cup of the oil into an 20cm ovenproof baking dish and place it in the oven. Heat the oil; pour in the egg mixture and bake uncovered for 30 minutes. Remove the dish and gently pour the remaining oil over the egg mixture. Put the dish back in the oven and bake for 20 to 30 minutes longer, until golden brown.
Serve KooKoo in the baking dish or unmold it by loosening the edge with knife and inverting it onto a serving platter.
Note: Kookoo can also be cooked on top of the stove. Heat 1/2 cup of oil or butter in a skillet, pour in the egg mixture, then cook, covered, over low heat until it has set, about 30-35 minutes. Cook the second side by cutting into wedges and turning them over one by one; add the rest of the oil, cover, and cook for 15 to 20 minutes longer, or until golden brown.