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Savory Eggplant and Dill Frittata

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  55 Minutes
  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).
RECIPE 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 dozen large eggs
2 tablespoons coarsely chopped fresh dill
DIRECTIONS
Preheat the oven to 350 degrees. 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 130
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 65mg
% Cal. from Fat: 69%
Cholesterol: 212mg
Protein: 7g
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