Savory Eggplant and Dill Frittata

  • Active Time 25m
  • Total Time 55m

Serves 12

For his Seder, Hoffman makes this flat omelet from Thessalonki, Greece, with only 1 eggplant and 1 cup of crumbled feta cheese (added with the dill). The version below keeps the menu kosher.

ingredients

  • 2 small eggplants (about 7 ounces each), peeled, cut into 1/4 -inch dice
  • Kosher salt
  • 1/4 cup olive oil
  • 2 medium onions, thinly sliced
  • 1 dounceen large eggs
  • Salt and pepper
  • 2 tablespoons coarsely chopped fresh dill

directions

Preheat the oven to 350 degrees F. Put the eggplant in a colander and toss with 1 teaspoon of kosher salt. Place a small plate on top of the eggplant and

weight it down with canned goods. Set the colander in the sink until the

eggplant releases its liquid, about 30 minutes. Gently squeeze the eggplant

to remove additional moisture.

In a large ovenproof skillet, preferably nonstick, heat 2 tablespoons of the

olive oil. Add half the eggplant and cook over moderately high heat, stirring

occasionally, until browned, about 4 minutes. Transfer the eggplant to a large

plate and repeat with the remaining olive oil and eggplant. Reduce the heat to

low, add the onion and cook until tender, about 6 minutes. Return the

eggplant to the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch each of salt and

pepper. Add the eggs to the eggplant and onion in the skillet and increase the

heat to moderate. Use a spatula to pull the cooked egg into the center,

allowing the uncooked egg to fill the bottom of the skillet. When the frittata is mostly set, gently stir in the dill. Put the skillet in the oven and cook the frittata until it is just set, about 5 minutes.

Shake the skillet to loosen the frittata and run a spatula around it if

necessary. Carefully slide the frittata onto a platter, then let cool slightly. Cut into 12 wedges and serve warm or at room temperature.

MAKE AHEAD: The frittata can be made up to 2 hours ahead. Cover but do not

refrigerate.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5274

nutrition information per serving

130 calories; 10g total fat; 212mg cholesterol; 65mg sodium; 4g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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