Tuesday, June 28, 2016

Tunisian Eggplant Frittata


Remember those delicious grilled baby eggplants I made yesterday?

I pickled some, and preserved some in olive oil in jars.

Today's breakfast will be a frittata with Tunisian flavors.

Harissa is a delicious North African chili paste made w/ hot peppers and paprika.
There are all different versions, some come in the tube, some in a jar.

I always bring a few tubes and jars back from Paris.
Use it sparingly, because it can be very spicy.

Just a teaspoon mixed in really makes this egg dish wonderful.

Try it, you like it.


Tunisian Eggplant Frittata: makes a small frittata (you can double ingredients and use a larger pan for a crowd)

grilled baby eggplant halves (or leftover grilled eggplant)
1/2 red bell pepper, diced
1 yellow onion, sliced thin
5 eggs
1 tsp or more of harissa paste
1/3 cup of grated Parmesan cheese
sea salt & pepper
freshly chopped parsley and basil

Preheat oven to 375F.

Heat a non-stick skillet w/ olive oil.

Cook the onions and red peppers on low heat until softened.

Whisk the eggs w/ the harissa paste and pour over the cooked onions and peppers in the pan.

Season w/ salt & pepper.

Lay the eggplant slices or halves in the eggs and sprinkle w/ the cheese.


Sprinkle w/ fresh herbs.

Cook on low only until the edges are setting, then place in the hot oven for 12 minutes.

You can also finish this under the broiler for 2 minutes to get a nice brown top, but watch it so it doesn't burn.


Delicious served at room temperature.

1 comment:

The JR said...

good tips on using eggplant. I have a bunch about to be ready in the garden.