Eggplant Patties ( kookoo Bademjoon)

Don’t you just love eggplants? I can’t think of one dish with eggplant that I don’t like. The only problem with eggplants is that they absorb a lot of oil when frying and they don’t cook well in the oven. So you have to pick your poison (well the later is not a poison really and it’s actually very healthy), fried delicious eggplant or dry and healthy oven roasted eggplants.  It’s up to you and your diet which one you pick, but roasting them in the oven is a much easier and healthier choice  and we all know that healthy does not always equal delicious.  It’s the sad truth.

These patties are delicious and perfect for a light dinner.

Serving: 4


  • 6  seedless japanese Eggplants
  • 5 eggs
  • 1 Tbs flour
  • 1/2 tsp saffron
  • 1 yellow onion, finely chopped
  • salt and pepper to taste
Peel the eggplants, add salt and set aside for about 1 hour. This will help decrease the amount of oil the eggplants are going to absorb during frying. Pan fry them until they are cooked. Set aside and let them cool down.
Cook the onions in a frying pan with some oil until they are golden and soft. Add to the eggplants and let them cool down.
Beat the eggs, add salt and pepper and pour in the eggplant mixture. Add the saffron and flour and mix well until the eggplants are completely smashed. If your mixture is still very watery, add a little bit more flour.
Heat some oil in a non-stick frying pan with just a little depth. It’s time to add the mixture to the pan. I use egg rings for this part to make them perfectly even shaped, but you can also make whatever shape you like in the pan. Add the mixture to the pan, one patty at a time. Cook one side on low heat until the patty is shaped and it holds. Carefully turn the patty around and cook the other side. Add oil as needed. Cook the rest of the mixture in the same way.
You can serve the patties hot or cold with some bread, pickles and fresh herbs. (Basil and radish will be great with this dish).
eggplant patty