A frittata with buttery sweet eggplant in the center. The mint is the right herb to complement the eggplant’s mildness and the nuts add a sweet crunch. A dish I enjoy anytime, breakfast, lunch or dinner, with a nice salad.
MAKES: 4 servings
INGREDIENTS:
- 3 eggplants
- ¼ cup olive oil and peanut oil, mixed
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 3 Tbsp olive oil
- 8 organic eggs
- ¼ cup milk
- 1 tsp nutmeg
- salt and pepper
- ¼ cup parsley, chopped
- ¼ cup fresh mint, chopped
- ½ cup toasted pine nuts, plus more to garnish
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Peel and slice the eggplant into about ¾-inch rounds. Brush both sides with ¼ cup oil and place on a baking sheet. Roast in the hot oven until golden. Turn halfway through roasting. Remove and set aside to cool. Leave the oven on while you prepare the frittata. In a large ovenproof frying pan sauté the onion and garlic in the olive oil until soft. Cut the eggplant into cubes and add to the pan, stirring gently. Beat the eggs, milk, seasonings, parsley and mint. Pour over the eggplant mixture. Sprinkle some of the pine nuts on top. Cook on medium heat until eggs just begin to set. Place the frying pan in the hot oven to finish cooking. The frittata will become fluffy. Cook for no longer than 5 minutes. Remove the frittata from the oven, garnish with more pine nuts and slice into wedges.
- Serve with a fresh tomato and mint salad.
TOMATO AND MINT SALAD:
MAKES: 4 servings
- 2 cups cherry tomatoes, sliced in half
- 2 green onions, sliced thin (whites only)
- juice of 1 lemon
- ¼ cup fresh mint, chopped
- salt and pepper
- extra virgin olive oil
- Toss all the ingredients together and drizzle with olive oil. Serve immediately.
