Makhouda D'Aubergine (Crustless Tunisian Eggplant Frittata)

1. 1

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

2. 2

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

3. 3

   Rinse and pat dry with paper towels.

4. 4

   Preheat the oven to 400u00b0F/200u00b0C

5. 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. 6

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

7. 7

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

8. 8

   Add the eggplant mixture.

9. 9

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

10. 10

    Grease a 2-quart souffle dish.

11. 11

    Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).

12. 12

    Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).

13. 13

    Cut into wedges or squares to serve.

14. 14

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

* Per serving · 4 servings · Values may vary.