Baked Tunisian Eggplant And Pepper Frittata Food

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Steps:

• Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
• Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
• Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA

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.

EGGPLANT & ROASTED PEPPER FRITTATA

Steps:

• Cook eggplant in oil in an ovenproof 10-inch nonstick skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until tender. Stir in roasted red peppers.
• Beat eggs & next 3 ingredients at medium speed until blended. Add mixture to skillet. As mixture starts to cook, gently lift edges of frittata with spatula, & tilt pan so uncooked portion flows underneath. Cover & cook over low heat 10-12 minutes to allow uncooked portion on top to set.
• Uncover; sprinkle with cheese, broil 3 inches from heat & heat for 2 minutes or until golden brown. Cut into wedges.

ZESTY EGGPLANT FRITTATA

Steps:

• Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano, hot pepper flakes and pepper in large bowl; toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.
• Roast in preheated 425˚F (220˚C) oven, stirring halfway through cooking time, until vegetables are tender and lightly browned, 25 to 30 minutes. Remove from oven. Leave oven on.
• Whisk eggs, parsley and water. Lightly spray 10 or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and surface is still somewhat liquid, 6 or 7 minutes.
• Remove skillet from heat; spoon eggplant and tomato mixture over top of frittata. Return to oven and bake until egg mixture is set, about 10 minutes.

BELL PEPPER FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
• Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

BAKED FRITTATA

Steps:

• Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown.
• Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces.
• Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm.
• Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

EGGPLANT BREAKFAST FRITTATA

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
• Cut the eggplant in half lengthwise and score down the middle without cutting through the skin. Place on the baking sheet cut side down and bake for about 20 minutes. Allow to cool and roughly chop. Set aside.
• In an oven-proof skillet, heat the olive oil and cook the potato slices for 5 minutes. Add the tomatoes and cook for 5 minutes more, until the potatoes are almost done.
• Beat the eggs and milk together and season with salt and pepper to taste. Pour the mixture over the potatoes. Add the eggplant pieces. Sprinkle with the cheese and garnish with a few thyme sprigs.
• Cook for about 3 minutes to set the eggs on the bottom and then transfer the skillet to the oven. Bake for 15-20 minutes more until a knife inserted in the center comes out clean. Enjoy!

EGGPLANT FRITTATA

Steps:

• Preheat oven 300.
• place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
• wipe slices dry.
• bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
• mix eggs, milk and spices until thoroughly combined.
• arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
• bake 30 minutes.

EGGPLANT OMELET WITH CORIANDER AND CARAWAY

Steps:

• Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.
• Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside.
• Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
• Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature.

ROASTED PEPPERS, ONION, AND EGGPLANT

Steps:

• Preheat oven to 400°F.
• Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
• Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
• Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.

MAKHOUDA D'AUBERGINE (CRUSTLESS TUNISIAN EGGPLANT FRITTATA)

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.