Eggplant and Olive FrittataI find the long, narrow Japanese or Chinese eggplants work best in this recipe, as the skins are more tender and the eggplant itself is sweeter. This makes a good lunch or dinner entree.
- 6 eggs
- 2 Tbsp water
- 4 medium Japanese eggplants
- 3 Tbsp olive oil (divided use)
- 1/4 tsp sea salt (divided use)
- 1/4 tsp Italian herb blend
- 1/8 tsp black pepper
- 1-2 Tbsp grated Parmesan cheese
- Preheat the oven to 350 degrees F.
- In a medium bowl, beat the eggs and water well, using a wire whisk. Set aside.
- Cut the washed, unpeeled eggplants crosswise in 1/3 inch slices, removing the stem and bottom slices.
- Coat the bottom of a large griddle or skillet with some of the olive oil. Heat the oil on medium. Add the eggplants in a single layer (work in 2 batches if necessary). Cook a few minutes on each side, or until grilled, tender, and browned nicely.
- In a 10-12 inch oven-proof skillet over medium heat, warm the remaining oil and add all of the eggplant and olives. Sprinkle with the salt, herbs, and pepper.
- Pour over the eggs, cover, and cook until the edges set up, or about 5 minutes. Place in oven for about 7 minutes, or until cooked through. If desired place under the broiler 2 minutes, or until golden brown.
- Sprinkle with Parmesan cheese and allow to stand a few minutes before serving.