MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)

Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata) image

Provided by Manami

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large globe eggplant
salt, for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded, deribbed and diced
8 large eggs
1 coriander or 1 cilantro leaf
4 garlic cloves, minced
8 ounces gruyere cheese, cut into 1/4-inch cubes
1/2 cup dried breadcrumbs
1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater
about 3/4 teaspoon fine salt
harissa (North African hot pepper paste) (optional) or cayenne pepper, to taste (optional)
lemon wedge

Steps:

Peel and cut the eggplant into 1/2-inch dice.
Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
Rinse and pat dry with paper towels.
Preheat the oven to 400ºF/200°C
In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
Add the eggplant mixture.
Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
Grease a 2-quart soufflé dish.
Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
Cut into wedges or squares to serve.
Serve hot or at room temperature with lemon wedges on the side.