By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 5(177)
- Notes
- Read community notes
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.
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Ingredients
Yield:Serves six to eight
- 1 to 1¼pounds eggplant (1 large or 2 to 4 small)
- 2tablespoons extra virgin olive oil
- 1medium onion, finely chopped
- 1medium red bell pepper, diced
- Salt to taste
- 2 to 4garlic cloves to taste, minced
- 8eggs
- ⅓cup minced flat-leaf parsley
- 2ounces Gruyère cheese, grated or cut in small cubes ½ cup, tightly packed
- ¼teaspoon freshly ground pepper
- ⅛teaspoon cayenne (more to taste)
- ⅛teaspoon ground cinnamon
- 1teaspoon harissa dissolved in 1 tablespoon water more to taste; optional
For the Baked Tunisian Eggplant and Pepper Frittata
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
150 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 350 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Baked Tunisian Eggplant and Pepper Frittata
Step
1
Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
Step
2
While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
Step
3
Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
Step
4
Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
Tip
- Advance preparation: You can make this several hours or even a day before you wish to serve it. Refrigerate, covered, and bring to room temperature before serving. The filling will keep in the refrigerator for three or four days.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
5
out of 5
177
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Cooking Notes
AGR
It turned out deliciously great! I used only 6 eggs, and I think one can skip the cayenne pepper if using harissa. Probably best to make this when eggplants and peppers are in season even you’ll have to crank up the AC for using the oven. I had 3 fresh medium eggplants and had to leave them in the oven at 450 degrees for 30 minutes as after 20 they were not soft enought. Loved the recipe!
eric
Delicious, although the recommended cayenne and (optional) harissa is far too little. I quadrupled the harissa and doubled the cayenne and it delivers a slight rumbling heat. Definitely add more if you’re looking for spice.
Andrea
I love this delicious frittata! Especially because it’s not flat, it’s like a tall, no crusted quiche. I have added different cheeses and they all work beautifully. If you haven’t tried this yet- you’re missing out!
Rena
I grilled the eggplants and peppers on the outdoor grill the evening before making this - a great solution for warmer climates where oven and stove use is avoided. I omitted the cayenne and harissa because I didn’t have any on hand, instead using paprika. Also cut out the cheese since I avoid eating dairy and used a crumbled Impossible hot Italian sausage instead (also pre-cooked on the grill). Only spent 30 minutes in the oven and the result was a perfectly tender and moist frittata.
Flavia
Made as directed but cut recipe in half and substituted grated caciocavallo cheese for Gruyere. Delicious and simple vegetarian meal paired with crusty French baguette.
Penni
Used 8 garlic, a cup of Gruyère, added leak to the onion and a few mushrooms So delicious
patricia
make with roasted zucchinicherry tomatoes cut in halfyellow onion, red pepper, finely chopped leek, sh*ttake mushroomcheese5 eggs
Maaike
This was delish. I did cherry tomatoes cut in half instead of the pepper because that is what my wife prefers. I added pre-boiled baby potatoes cut in half, which I absolutely suggest. I used parmesan because it is what I had in my fridge. We love spice, so I did a full tablespoon of harissa and skipped the step of dissolving in water.
Lori
Added the spices in with the eggplant mixture, so I could taste it and adjust the heat as needed. Great dish!
Andrea
I love this delicious frittata! Especially because it’s not flat, it’s like a tall, no crusted quiche. I have added different cheeses and they all work beautifully. If you haven’t tried this yet- you’re missing out!
Mike
Cooked the eggplant in a pressure cooker for 3 minutes, which worked very well. Also agree with recommendations to increase the spice.
eric
Delicious, although the recommended cayenne and (optional) harissa is far too little. I quadrupled the harissa and doubled the cayenne and it delivers a slight rumbling heat. Definitely add more if you’re looking for spice.
Ali
I left out the cheese and harissa and forgot the garlic and it was still amazing! Can’t imagine what it would be like at full power! I also found that my eggplants took closer to an hour to cook fully and I was a little worried about them over cooking during baking but it wasn’t an issue. I left the skin of one on and pealed the other in case the skin would be too bitter but can report the skin is quite good!
kelly
Added yellow onion, red pepper, finely chopped leek, sh*ttake mushroom, garlic, mixed in harissa with a tiny bit of water, a sprinkle of cayenne pepper. I didn’t use cinnamon - didn’t sound good.
Tía Joan
Excellent just as is. You can do the vegetables ahead of time
Genna
Double the cheese!
Alexandra Phipps
Followed exactly except I used fresh basil instead of fresh parsley bc I didn’t have any (though I had and added some dried). Novel flavor thanks to the cinnamon that gives all these staple ingredients new dimensions. Easy, healthful, filling.
AGR
It turned out deliciously great! I used only 6 eggs, and I think one can skip the cayenne pepper if using harissa. Probably best to make this when eggplants and peppers are in season even you’ll have to crank up the AC for using the oven. I had 3 fresh medium eggplants and had to leave them in the oven at 450 degrees for 30 minutes as after 20 they were not soft enought. Loved the recipe!
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