Baked Tunisian Eggplant and Pepper Frittata

Egg Cookery

Baked Tunisian Eggplant and Pepper Frittata, II

Adapted from nytimes.com/cooking

So…what exactly is a frittata? To put it plainly, it’s the Italian version of an omelette or a Spanish tortilla de patatas. It’s eggs cooked in a skillet with a variety of vegetables, meats and/or cheese. Frittata comes from the Italian word for “fried.” It’s quite easy to cook up and it’s delicious. And yes, this one does one of my favorite veggies: eggplant.

Ingredients:

  • 1 ¼ pounds eggplant
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, diced
  • Salt, to taste
  • 8 eggs
  • ½ cup minced parsley
  • 2 ounces grated Gruyère cheese
  • Pepper, to taste
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground cinnamon

Baked Tunisian Eggplant and Pepper Frittata, pedazo

Directions:

  1. Preheat the oven to 450F (232C).
  2. Line a baking sheet with foil and grease it with cooking spray.
  3. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet cut side down. Place in the oven and bake for 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  4. Turn the oven down to 350F (177C).
  5. Cut the eggplant into small dice. It’s ok if the eggplant falls apart when you cut it.
  6. Heat 1 tablespoon of olive oil over medium heat in a large, heavy skillet and add the onion and pepper. Cook, stirring often, until tender for about 5 to 10 minutes. Add a pinch of salt. Stir in the eggplant and cook for one more minute, stirring. Remove from the heat and season to taste with salt and pepper.
  7. Place the remaining tablespoon of oil in a 9-inch cast iron skillet. Brush the sides of the pan with the oil and place it in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, pepper, cinnamon and cayenne. Stir in the eggplant mixture.
  8. Remove the skillet from the oven and pour in the egg mixture.
  9. Bake in the preheated oven for about 35 to 40 minutes or until the frittata is lightly browned on the top and set.
  10. Cool for 10 minutes or longer before serving.

Comments: This is a great vegetarian meal, loaded with high-quality protein and essential nutrients from the eggs as well as delicious, wonderful vegetables. I would recommend using more cayenne pepper. I didn’t want to add anymore because my mom isn’t very tolerant of spicy foods but I think a little more spiciness would have suited the frittata. If you have leftovers, make yourself a frittata sandwich (the Spanish have bocadillos de tortilla).

Baked Tunisian Eggplant and Pepper Frittata, pedazo II

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s