Roasted Aubergine frittata
When aubergine is cheap at my local market, I buy a lot of them and simply bake them in the oven. Then I can use them for salads, dips, pasta sauces and sandwiches. This Greek-style frittata is ideal for brunch/lunch – or can be cooled and cut into bites, perfect with a glass of vino. You can spice it up by adding some chilli flakes to the garlic mixture.
Ingredients
Method
- Put the aubergine and garlic cloves (skin on) onto a baking tray and put into a preheated, medium-hot oven. Bake until you can just push a skewer through – it should be al dente, not mushy inside. Let them cool and chill until needed. (This step can be done well ahead).
- When you’re ready to make the frittata, remove the skin of the aubergine, then slice the meat into 1 cm thick pieces. Push the garlic out of its skin and mash it with a fork.
- Mix the garlic with a little olive oil, oregano and salt & pepper into a paste.
- Grease a non-stick frying pan with olive oil.
- Cover the base of the pan with the aubergine slices. Brush them with the garlic paste.
- Whisk the eggs in a small bowl. Season with salt and pepper. Cut the tomatoes and olives in half.
- Heat the pan over medium heat, then pour in the eggs. Cook for a couple of minutes, then arrange the tomato and olive halves on top.
- Put the lid on, then after a minute, turn the heat down and cook until the top is no longer runny.
- Turn the grill on and brown the top of the frittata for a minute or so.
- Transfer the frittata to a large plate and slice it into wedges. Serve with mint or Greek basil leaves scattered on top. Alternatively let it cool completely and cut it into bite-sized squares.