Persian Aubergine Frittata

By Freshandhealthy1234

Vegetarian, Dairy free

2 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 2.9/5 (155 Votes)

1 Picture

Colourful vegetable lasagne

Spinach, Mozzarella & Ricotta...

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