Eggplant Frittata

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Unlock the richness of the eggplant frittata and savor the delight of a healthy, hearty indulgence that will set your day on the right note.

Course Main Dish

Cuisine Italian

Keyword eggplant, frittata

Prep Time 40

Cook Time 1

Servings people

Calories 142kcal

Cost $10

Preheat your oven broiler.
Place the eggplants on a baking sheet and poke them with a fork all over.
3 medium eggplants
Place them under the preheated broiler for about 25 minutes, until the skin darkens and feels very soft, turning them occasionally.
Remove the eggplants from the oven, set aside to cool and peel them when cool enough to handle.
Once peeled, place the eggplants in a colander and let them drain for about 30 minutes, pushing them with a wooden spoon to remove the most moisture possible.
Mash the eggplants in a bowl with a potato masher.
Heat an oven proof non-stick skillet and cook the onions over a medium-low heat until golden brown in some cooking fat, about 15 minutes.
2 onions
Add the garlic and cook for a further 3 minutes, until fragrant.
4 cloves garlic
Preheat your oven broiler again.
Whisk the eggs in a bowl and combine with the mashed eggplants, cooked onions and garlic, chopped parsley, crushed caraway seeds, coriander and season to taste with sea salt and black pepper.
¾ cup fresh parsley, 1 teaspoon crushed caraway seeds, ½ teaspoon ground coriander, Sea salt and freshly ground black pepper to taste, 6 eggs
Add some more cooking fat in the skillet you used to cook the onions, reheat it to a low heat and pour in the egg mixture.
Cooking fat
Cover and cook until almost set, about 15 minutes.
Uncover and place under the preheated broiler for a further 5 minutes, until golden brown on top.
Serve hot or at room temperature and garnished with lemon wedges.
1 lemon