- Free Gift
Savory Eggplant and Dill Frittata
- Active Time 25m
- Total Time 55m
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.
- 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
- Salt and pepper
- 2 tablespoons coarsely chopped fresh dill
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
Recipe reprinted by permission of Food and Wine. All rights reserved.
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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