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Golden Baked Aubergine Egg Frittata

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Ingredients

Main Mixture

  • 1 aubergine cut into small cubes
  • 1 tomato diced into small cubes
  • to taste garlic finely chopped
  • to taste salt
  • to taste ground black pepper
  • to taste paprika
  • to taste favourite spices
  • 2 tablespoons flour

Topping

  • to taste cheese grated, for the final topping

Instructions
 

  • Dice one aubergine into small cubes and place them in a mixing bowl.
  • Beat four eggs in a separate bowl until smooth and slightly frothy.
  • Add diced tomato, finely chopped garlic and fresh herbs to the aubergine and mix gently.
  • Season with salt, black pepper, paprika and your favourite spices, tossing lightly to coat.
  • Pour the beaten eggs over the vegetable mixture and stir until everything is evenly combined.
  • Sprinkle two tablespoons of flour over the mixture and mix again until the flour is fully incorporated.
  • Grease a baking dish lightly and pour in the mixture, spreading it into an even layer.
  • Bake at 160∘C for about 30 minutes until the centre is set and the aubergine is tender.
  • Remove the warm dish from the oven, sprinkle grated cheese over the top and return to the oven for a further 10 minutes until the cheese has melted and browned lightly.
  • Let the frittata rest briefly, then slice and serve warm.

Notes

This Golden  Baked Aubergine  Egg Frittata With Tomato, Herbs And  Cheese is the kind of dish that makes the oven feel like your best friend, even if you are just starting to cook. You begin with a single aubergine, cut into neat cubes, which will soften and sweeten gently as it bakes in a rich egg mixture. Four well‑beaten eggs form the heart of the dish, turning into a tender, savoury custard that holds the vegetables together without feeling heavy. A diced tomato brings brightness and juiciness, while finely chopped garlic and fresh herbs add fragrance and depth that make the flavours feel complete. Salt, pepper, paprika and your favourite spices season the mixture so every bite tastes lively rather than flat. A couple of tablespoons of flour help the eggs and vegetables bind, giving the frittata enough structure to slice cleanly once baked.

Nutrition

Serving: 220gCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 260mgSodium: 520mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 420IUVitamin C: 9mgCalcium: 210mgIron: 2.4mg