Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)

Recipe by Manami
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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