Preheat the oven to 350°F - 180°C.

Heat 2 tablespoons of the olive oil in a large skillet.

Fry the onions until golden and soft, but not crisp.

Add the garlic. Stir and cook 2 minutes.

Add the eggplant cubes. Stir and cook 10-12 minutes, until they're soft and golden brown.

In a large bowl, beat the eggs.

Pour the eggplant mixture into the bowl.

Add the saffron water, paprika and seasoning.

Pour the remaining 2 tablespoons of oil into an ovenproof casserole, or wipe the skillet clean for baking the kuku.

Heat the casserole or skillet a few minutes in the oven.

Pour the egg/vegetable mix into the casserole or skillet.

Bake 30-40 minutes until set. Garnish with parsley and serve.