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Persian Aubergine Frittata

By

Vegetarian, Dairy free

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Rate this recipe 2.9/5 (155 Votes)

Ingredients

  • 120ml sunflower oil
  • 3 medium onions
  • chopped
  • 3 medium aubergines
  • cut widthways
  • halves cut into slices
  • then each slice into strips
  • 5 free range eggs
  • 2 tbsp spelt or millet flour
  • 1 1/2 tsp baking powder
  • 25g chopped fresh parsley
  • 1 tsp saffron strands
  • dissolved in tbsp water
  • 3 garlic cloves
  • crushed
  • 1/2 tsp salt
  • Black pepper
  • 20g dried barberries
  • cleaned

Details

servings 6
Level of difficulty Average
Preparation time 5mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Prepare the onions, aubergines, chop the parsley and cloves. Prepare a large cake tin by lining it with greaseproof paper and brushing with oil. Then heat the oven to gas mark 5.

Heat the oil , stir in the onions and and cook until translucent for 5 minutes, stirring frequently. Add the chopped aubergines to the onions. Cook for 10 minutes on medium heat until the aubergines are soft.

Step 2

Meanwhile, in a bowl whisk the eggs, flour, baking powder, parsley, saffron, garlic and salt together with pepper. Then fold in the barberries and the aubergine and cooked onion.

Step 3

Pour the mixture into the prepared cake tin. Cook in the oven for 30 - 40 minutes. The mixture should be thoroughly set and the eggs should be cooked. If not yet ready, continue to cook in the oven on a low setting

Step 4

Once ready, remove from the oven and allow to cool. Once ready to serve, top with the fresh parsley

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Instead of barberries, use cranberries or dried cherries

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