Tunisian Eggplant Appetizer Recipes

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MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)



Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata) image

Source: Kitty Morse's North Africa: The Vegetarian Table, serve as a side dish with a sweet or savory tagine or as a light main course with a fresh green salad. It is a thick, spicy frittata oozing sweetly stewed onions, peppers and eggplant, chunky cubes of gruyère cheese and a wonderfully aromatic spice blend of cinnamon, pepper and rose petals.Tunisians apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.

Provided by Manami

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large globe eggplant
salt, for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded, deribbed and diced
8 large eggs
1 coriander or 1 cilantro leaf
4 garlic cloves, minced
8 ounces gruyere cheese, cut into 1/4-inch cubes
1/2 cup dried breadcrumbs
1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater
about 3/4 teaspoon fine salt
harissa (North African hot pepper paste) (optional) or cayenne pepper, to taste (optional)
lemon wedge

Steps:

  • Peel and cut the eggplant into 1/2-inch dice.
  • Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
  • Rinse and pat dry with paper towels.
  • Preheat the oven to 400ºF/200°C
  • In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
  • Transfer this mixture to a colander to drain off as much of the oil as possible.
  • In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
  • Add the eggplant mixture.
  • Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
  • Grease a 2-quart soufflé dish.
  • Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
  • Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
  • Cut into wedges or squares to serve.
  • Serve hot or at room temperature with lemon wedges on the side.

Nutrition Facts : Calories 603.1, Fat 42.5, SaturatedFat 16, Cholesterol 434.5, Sodium 437.1, Carbohydrate 22.7, Fiber 5.7, Sugar 6.5, Protein 33.3

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA



Baked Tunisian Eggplant and Pepper Frittata image

In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h45m

Yield Serves six to eight

Number Of Ingredients 13

1 to 1 1/4 pounds eggplant (1 large or 2 to 4 small)
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
2 to 4 garlic cloves to taste, minced
8 eggs
1/3 cup minced flat-leaf parsley
2 ounces Gruyère cheese, grated or cut in small cubes 1/2 cup, tightly packed
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne (more to taste)
1/8 teaspoon ground cinnamon
1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

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