Makhouda Frittata! Eat Your Heart Out “Lion King”

In an attempt to elevate your mind and 

broaden your horizons, I thought I’d share

some of my favorite dishes with you.  

In a nod to my fellow vegetarians

and individuals that aspire to integrate

more vegetables in your diet, you’ve got 

to try this simple recipe. Please your palette

when you sink your teeth into this

Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)

with a fresh salad and your favorite wine.

SERVES 4 -6 

Prep Time: 45 min

Cook Time: 2 hrs

Ingredients  

•      1 large globe eggplant

•      salt, for sprinkling

•      1/4 cup olive oil           

•      1 medium onion, finely chopped              

•      1 red bell pepper, seeded, de-ribbed and diced              

•      8 large eggs          

•      1 handful chopped fresh parsley (about 1/2 cup packed) or coriander or cilantro leaf

•      4 garlic cloves, minced

•      8 ounces gruyere cheese, cut into 1/4-inch cubes

•      1/2 cup dried breadcrumbs

1 Teaspoon Tunisian Spice Blend (Bharat) or a mixture of:

•      1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater

•      about 3/4 teaspoon fine salt

•      harissa, to taste (North African hot pepper paste) (optional) or cayenne pepper 
        to taste (optional)

•      lemon wedge

Directions  

1.     Peel and cut the eggplant into 1/2-inch dice.

2.     Sprinkle generously with salt and place the cubes in a colander to drain for 
        about 20 minutes.

3.     Rinse and pat dry with paper towels.

4.     Preheat the oven to 400ºF/200°C

5.     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.

6.     Transfer this mixture to a colander to drain off as much of the oil as possible.

7.     In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.

8.     Add the eggplant mixture.

9.     Season with the bharat, salt, and a small spoonful of the optional harissa 
        or cayenne pepper.

10.   Grease a 2-quart soufflé dish

11.   Pour the egg mixture into the dish and bake in the middle of the 

        oven until golden brown and  puffed in the center, 40-45minutes 

       (a knife inserted into the center should come out clean).

12.   Let cool for 10 minutes before unmolding onto a serving platter 

       (you can also just leave it in the dish).

13.   Cut into wedges or squares to serve.

14.   Serve hot or at room temperature with lemon wedges on the side.

Enjoy this dish? Discover many more when you subscribe/follow today!