October 18, 2012

easy peasy eggplant frittata

My mom is one of the most talented cooks I know.  Her food is not only delicious, but she comes up with a lot of her own recipes.

She made us this awesome frittata when we went for a visit last week.  Like most of her recipes, this eggplant frittata is delicious and easy to prepare.  Great for a weeknight meal!

it all begins with roasting your eggplant pieces in the oven

then place them in a pan...
pour the egg mixture on top and close the lid, and pop it in the oven
ready to eat!

Here's the recipe!

Eggplant Frittata 
my Mom's recipe

2 Chinese eggplants, cut in 1" thick pieces
4 eggs
1/4 tsp tumeric
1/4 tsp cayenne pepper
4 garlic gloves, minced
salt & pepper
canola oil


Preheat oven to 350 degrees.

Place the eggplant pieces on a cooking sheet and broil for 10 minutes on each side in the oven.  Whisk eggs with garlic and spices.  In an oven-proof skillet, pour 3 tbsp of oil and place on medium heat.

Place the eggplant pieces in the skillet and pour the egg mixture over it.  Place it in the oven for 15 minutes.

Serve immediately.  Leftovers can be placed in the fridge and eaten the next day.  It's just as delicious cold!


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