Roasted Aubergine frittata
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.Β
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 youβre 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.
Categories
- Meal Type: - Appetizer - Brunch - Everyday - Grill - Leftovers - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Greek
- Occasions: - Parties - Picnic
- Ingredients: - Eggs - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - Low Carb - Vegetarian
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Bagel with grilled tofu, courgette and beetroot
For a weekend breakfast or brunch this bagel with grilled...
Recipe by Dinna | -
Spiced chickpeas and carrot salad
This spiced chickpeas and carrot salad is ready in just...
Recipe by Wholeness | -
Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness | -
Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan...
Recipe by Dinna |
Site Search – use quotes ” ” for an exact phrase match
Recent Posts
-
How to make kefir
The exact origin of kefir remains shrouded in mystery, but...
Post by Dinna | -
Egg muffins
Breakfast is often considered the most important meal of the...
Post by Dinna | -
Christmas Croissant
I always make Christmas Croissant on Christmas day or Boxing...
Post by Pudding Pie |