Eggplant Frittata
Pane-bistecca
This eggplant frittata is a recipe that is perfect for using up leftover vegetables, herbs and eggs before the vacations. Of course, you can also cook this frittata any other way, you don’t have to wait for the vacations.
As an eggplant fanatic, I make them with eggplants, of course! But you can use any vegetables. Zucchinis are very good, or mushrooms, fennel, tomatoes, spinach…. It all depends on what you like best.
The good thing about frittatas is that they are quick to cook, easy and can be cooked in a pan or in the oven. I cooked mine in a wok!
As an eggplant fanatic, I make them with eggplants, of course! But you can use any vegetables. Zucchinis are very good, or mushrooms, fennel, tomatoes, spinach…. It all depends on what you like best.
The good thing about frittatas is that they are quick to cook, easy and can be cooked in a pan or in the oven. I cooked mine in a wok!
Ingredients
1 large Eggplant
Leftover Herbs like Basil, Rosemary and Parsley, chopped
2 Garlic cloves, chopped
4 Eggs
Salt and Pepper
Paprika
50 ml Water
80 g Flour
some Olive Oil
Instructions
1
Step 1
Cut the eggplant into slices and then into sticks. Fry the sticks in olive oil. Put to one side.
2
Step 2
Mix the remaining ingredients together with a whisk, then add the fried eggplants and mix well.
3
Step 3
Grease a wok well and add a little oil, heat up well. Pour in the egg and vegetable mixture and fry briefly. Then shake the pan gently so that the frittata separates from the base. Cover and simmer slowly over a low heat for approx. 8 minutes, shaking gently from time to time so that nothing sticks.
4
Step 4
The egg should now be set and slightly firm so that you can turn the frittata with the help of a plate.
5
Step 5
Pour some more oil into the wok and let the frittata slide in. Simmer again for about 5 minutes, uncovered this time. Serve the frittata with some salad.
Notes
The frittata can also be baked in a greased gratin dish in the oven. However, it will be much less crispy!
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