Eggplant Frittata
This greens packed frittata is a showstopper at a brunch and a wholesome nutritious meal whenever you want to prepare it. Bursting with flavors and mouthwatering aromas, it can be put together in no time and provide you with a filling amount of protein and some leftovers that you will appreciate the next day!
Eggplant Frittata
Yield: 4
Ingredients
- 3 medium size eggplants
- 7 eggs
- 1/4 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/4 tsp crushed cardamom
- 3 tbsp almond flour
- 1 1/2 tsp baking powder
- 4 garlic cloves minced
- 2 cups fresh cilantro leaves chopped
- 2 cups fresh parsley leaves chopped
- 1 cup fresh dill chopped
- 1/4 cup green onions sliced
- 1/4 cup milk
- Salt and pepper to taste
- Sumac
Instructions
- Preheat the oven to 400 degrees F (200 C).
- Prick the eggplants all over with a fork and wrap them with foil paper.
- Roast in the heated oven until softened (around 40 mns).
- Remove from the oven and let cool enough to handle. Remove the foil, leave 2 eggplants intact and discard the stem and the skin of the third one, chop the flesh and set aside.
- Place the 2 intact eggplants in a sieve to drain off any excess liquid.
- Grease an 8-inch round springform cake pan and line the bottom with parchment paper.
- In a big bowl, mix the eggs with the spices, almond flour, baking powder, garlic, herbs, onions, milk and salt and pepper. Whisk well to combine.
- Stir in the eggplant flesh and pour the batter into the prepared pan. Gently lay the 2 whole eggplants on top of the batter making sure not to push them down.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Place the pan in the still heated oven and bake for 30 minutes until golden and cooked in the center.
- Let cool for 10 minutes then release from the pan.
- Sprinkle with sumac, slice and enjoy!
