Zutaten für Makhouda D Aubergine Crustless Tunisian Eggplant Frittata
- Globe Eggplant
- 1 tbsp salt
- 2 tbsp olive oil
- 1 medium onion, chopped
- Red Bell Pepper
- 6 large eggs
- Fresh Parsley
- Garlic Cloves
- Gruyere Cheese
- Dried Breadcrumbs
- Black Pepper
- Fine Salt
- Harissa
- Lemon Wedge
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Zubereitung von Makhouda D Aubergine Crustless Tunisian Eggplant Frittata
- Preheat oven to 400°F (200°C).
- Dice 1 large eggplant (about 1 lb) into 1/2-inch cubes. Sprinkle generously with 1 tbsp salt and place in a colander to drain for 20 minutes.
- Rinse the eggplant and pat thoroughly dry with paper towels.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and 1 bell pepper (chopped) and cook until softened, about 5 minutes.
- Add the eggplant to the skillet and cook, stirring occasionally, until golden brown and tender, about 20-25 minutes. Transfer to a colander to drain excess oil.
- In a large bowl, whisk together 6 large eggs, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh cilantro, 2 cloves minced garlic, 1/2 cup grated Gruyère cheese, and 1/4 cup breadcrumbs.
- Stir in the eggplant mixture. Season with 1 tsp bharat spice blend, salt to taste, and a pinch of cayenne pepper (optional, or 1/2 tsp harissa paste).
- Grease a 2-quart soufflé dish with butter or cooking spray.
- Pour the egg mixture into the prepared dish.
- Bake in the preheated oven for 40-45 minutes, or until golden brown and puffed in the center.
- Let cool for 10 minutes before unmolding onto a serving platter.
- Cut into wedges or squares and serve hot or at room temperature with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
26g
Fat
79g
Carbs
7g