Wednesday, April 27, 2011

Eggplant Frittata



This frittata has the smell of summer, it has a savory flavor and a wonderful aroma. 
Actually, as you know, I’m a big fan of frittatas. They make a great healthy meatless meal that can be prepared with minimal effort.  Sometimes we all need meals like that, don’t we? Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature.

I had originally contemplated making some eggplant parmigiana, but I was running low on energy and wasn’t in the mood for breading and frying.  I wanted something a bit lighter for dinner, so I decided to use my lovely eggplants to make a frittata!


Ingredients:
8 eggs
1.5 lb (700g) eggplants, peeled every other strip and cubed
1 onion, chopped
6 garlic cloves, crushed
2 oz Gruyère cheese, grated
1 tbsp chopped parsley
salt and pepper to taste
2 tbsp olive oil

Sprinkle sea salt over eggplant cubes and let them sit in a colander for half an hour. Rinse the eggplants then pat them dry with paper towels.

Heat 2 tbsp of olive oil in a skillet and saute the onion. Add the eggplants cubes and the garlic and let them cook on medium low heat until golden and cooked. Stir them frequently.

In a bowl, whisk the eggs with cheese, salt and pepper. Pour in the egg mixture to the cooked eggplants, lifting edges of eggplant so eggs coat bottom of skillet. Cook over low heat covered until set and cooked through. Sprinkle with chopped parsley and serve!



Frittata aux aubergines

Ingrédients:
8 œufs
700 g d'aubergines, partiellement épluchées puis coupées en dés
1 oignon, haché
6 gousses d;ail, écrasées
50 g de Gruyère râpé
1 càs de persil haché
sel et poivre selon goût
2 çàs d'huile d'olive

Versez les dés d'aubergines dans une passoire, saupoudrez de sel et laisser dégorger 30 min. Rincez les dés sous l’eau froide et puis essuyez-les avec du papier absorbant. 

Verser l’huile d’olive dans une poêle. A feu doux, y faire revenir l’oignon. Ajouter les dés d’aubergine et l’ail écrasé. Cuire à feu doux jusqu'à ce qu'elles deviennent molles. Ne pas oublier de remuer régulièrement. 

Dans un saladier, battez les oeufs avec le fromage, sel, et poivre. Les ajouter dans la poêle, couvrez  et poursuivez la cuisson à feu doux. La frittata aux aubergines est cuite lorsqu'elle se détache facilement de la poêle. Parsemez de persil haché et servez aussitôt!

22 comments:

  1. Love frittata and this looks mouthwatering with eggplants!

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  2. Can't think of a better lunch with a good glass of wine!

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  3. That is a pretty perfect looking fritatta!! Impressive!

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  4. Beautiful frittata! Very good idea to use eggplants in a quick-to-prepare meal!

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  5. oh this looks so good love eggplants and what an amazing picture

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  6. Oooh, Gorgeous Frittata- My mouth is watering :)I'm a big fan of frittata too, and I bet it tastes delicious with eggplants!

    Bravo! <3

    Aldy.

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  7. Hello, my name is Irina, I'm Russian but I live in Italy for many years, I'm always looking for new friends and new recipes from around the world. A pleasure to meet you and your blog. I sign up as your following, and if you want to reciprocate and follow of my blog, I'd be happy! A hug, and the recipes look. . .

    Irina

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  8. What a delicious frittata with the eggplant and gruyere! I could eat this any time of the day!

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  9. I love eggplant frittata! I had a similar post a few months ago. I didn't add garlic - sounds like a good idea though.
    A bientot!

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  10. This is perfect! I'm always looking for new ways to use eggplant. I'll definitely give this a go!

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  11. Your frittata looks so good! Gorgeous :)

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  12. Can you believe I didn't know fritattas before I started the blog? Now they are so popular with my kids and husband! Well....I can't eat that..My liver has a lousy personality!

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  13. aubergina is one of my favorite vegetables, but i never thought about having it in a fritatta, thanks for the post, it looks absolutely delicious! cheers from london

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  14. Delicious frittata with eggplant looks so appetizing!

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  15. Your fritattas always amaze me. You are so good at them!

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  16. Dear Cherine
    I want to give you a prize. Look to me.
    http://usubufood.blogspot.com/2011/05/szezamos-bundaban-sult-sparga-remoulade.html

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  17. Nice post. Keep it up the good work!

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  18. I made this last night and will be doing a post on it soon at my blog, ourlifeslegacy.blogspot.com

    I'm still unsure if I like eggplant, but this turned out much better than my ill-fated eggplant parmesan. haha. Thanks for the recipe!

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