Stuffed frittata with aubergine and goat cheese


Second post. My post disappeared yesterday. Sorry about that.

I love the versatility of eggs.

I am proud of this dish I came up with last week. The combination of eggplant, cumin and goat cheese was simply divine. Other interesting filling combinations would include spinach and feta, red bell pepper purée or mushrooms and Gruyère cheese. Whatever you try, don’t overcook your eggs. Enjoy!

Stuffed frittata

Ingredients:

1 smallish eggplant
olive oil
1/2 teaspoon ground cumin
1 pinch cayenne
Fresh lemon juice
1 teaspoon fresh thyme
goat cheese
6 large eggs
1 tablespoon chives, chopped
salt and pepper
arugula for garnish

Method:

Preheat the oven to 400 F.

1. Slice the eggplant in half, cover the cut surface with olive oil and season with salt and pepper. Place, cut side down, on a cookie sheet covered with parchment and bake in the oven until cooked through, 45 to 60 minutes. Let cool.
2. When cool enough to handle, spoon out the flesh of the eggplant and smash with a fork. Add the cumin, the thyme, the cayenne and season with salt and pepper. Add a few drops of lemon juice. Set aside.
3. Take three eggs, add half the chives and season with salt and pepper. Beat the mixture and cook over low heat in a non-stick pan sprayed with a bit of olive oil until almost set, about 7 minutes. Carefully take it out of the pan and place on a sheet of parchment. Set aside.
4. Repeat with the other three eggs. When almost set, spread the eggplant mixture in the middle, leaving a 2 cm edge all around. Drop dollops of cheese all over. Place the other frittata on top, soft side down and press all around the circumference.
5. Bake in the oven for about 7-10 minutes or until warmed through. Serve with a salad on the side.

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