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Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)

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“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.”

Ingredients Nutrition


  1. Peel and cut the eggplant into 1/2-inch dice.
  2. Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
  3. Rinse and pat dry with paper towels.
  4. Preheat the oven to 400ºF/200°C
  5. 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.
  6. Transfer this mixture to a colander to drain off as much of the oil as possible.
  7. In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
  8. Add the eggplant mixture.
  9. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
  10. Grease a 2-quart soufflé dish.
  11. 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).
  12. Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
  13. Cut into wedges or squares to serve.
  14. Serve hot or at room temperature with lemon wedges on the side.

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