Zesty Eggplant Frittata Recipes

MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)

Steps:

• Peel and cut the eggplant into 1/2-inch dice.
• Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
• Rinse and pat dry with paper towels.
• Preheat the oven to 400ºF/200°C
• In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
• Transfer this mixture to a colander to drain off as much of the oil as possible.
• In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
• Add the eggplant mixture.
• Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
• Grease a 2-quart soufflé dish.
• Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
• Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
• Cut into wedges or squares to serve.
• Serve hot or at room temperature with lemon wedges on the side.

EGGPLANT FRITTATA

Steps:

• Preheat oven 300.
• place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
• wipe slices dry.
• bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
• mix eggs, milk and spices until thoroughly combined.
• arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
• bake 30 minutes.