Name: Roasted Aubergine frittata
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 aubergine; 3 cloves of garlic; 4 large eggs; 1 tsp dried oregano; 8 cherry tomatoes; 1 handful of black, pitted olives; Salt & pepper; Olive oil to cook; To serve: Mint or Greek basil leaves

Roasted Aubergine frittata

9 May 2018

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

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

1 aubergine
3 cloves of garlic
4 large eggs
1 tsp dried oregano
8 cherry tomatoes
1 handful of black, pitted olives
Salt & pepper
Olive oil to cook
To serve: Mint or Greek basil leaves

Instructions

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.