Makhouda D'Aubergine (Crustless Tunisian Eggplant Frittata) Recipe

Name: Makhouda D'Aubergine (Crustless Tunisian Eggplant Frittata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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 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 (North African hot pepper paste) (optional) or cayenne pepper, to taste (optional); lemon wedge

Servings: persons

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 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 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 (North African hot pepper paste) (optional) or cayenne pepper, to taste (optional)
lemon wedge

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 400u00b0F/200u00b0C
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 souffle 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, 40-45 minutes (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.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large globe eggplant, salt, for sprinkling, 1/4 cup olive oil, 1 medium onion, finely chopped, and more.

Yes, Makhouda D'Aubergine (Crustless Tunisian Eggplant Frittata) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Makhouda D'Aubergine (Crustless Tunisian Eggplant Frittata)

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