Eggplant and Tomato Frittata

Eggplant and Tomato Frittata

This past fall we were gifted by a local friend and winemaker with a ton of fresh eggplant from the winery’s garden. While my whole family adores eggplant, I was feeling pressed to find ways to eat it. I came across this recipe for eggplant and tomato frittata and gave it my dairy-free twist.

My whole family adored this dish and we all happily ate it for dinner, and then as leftover. Not only does this taste good hot, but it also tastes good cold as left over.

eggplant frittata #slocooking #dairyfree

Eggplant and Tomato Frittata

1 ½ lb. eggplant, sliced into ½ inch thick pieces
¼ cup plus 1 tbsp. olive oil, divided
2 ½ tsp. kosher salt, divided
6 jumbo eggs
4 garlic cloves, crushed with a garlic press
1 tbsp. brined capers, rinsed and chopped
1/8 tsp. ground black pepper
2 tbsp. dairy-free margarine
4 medium tomatoes, sliced into 1/4″ inch rounds

    • Preheat oven to 425’F, place racks in upper and lower thirds of oven
    • Line two baking sheets with parchment paper
    • Toss eggplant pieces with ¼ cup olive oil and ¼ tsp. kosher salt
    • Spread eggplant out on baking sheets
    • Roast until tender, about 20 minutes, turn over half way through cooking
    • Remove from oven
    • Place rack in center of oven, lower heat to 400’F
    • While eggplant is roasting, beat eggs with garlic, salt and pepper
    • Heat an oven proof skillet on the stove over medium-high heat
    • Add diary-free margarine and remaining olive oil
    • When sizzling add half of tomatoes in an over lapping layer
    • Sprinkle lightly with salt, then layer half of eggplant
    • Repeat with remaining tomatoes and eggplant
    • Pour in eggs
    • Bake in oven until set and edges are slightly browned, about 20 minutes
    • Let cool slightly, serve warm or at room temperature

Eggplant and Tomato Frittata
 
Author:
Ingredients
  • 1 ½ lb. eggplant, sliced into ½ inch thick pieces
  • ¼ cup plus 1 tbsp. olive oil, divided
  • 2 ½ tsp. kosher salt, divided
  • 6 jumbo eggs
  • 4 garlic cloves, crushed with a garlic press
  • 1 tbsp. brined capers, rinsed and chopped
  • ⅛ tsp. ground black pepper
  • 2 tbsp. dairy-free margarine
  • 4 medium tomatoes, sliced into ¼" inch rounds
Instructions
  1. Preheat oven to 425’F, place racks in upper and lower thirds of oven
  2. Line two baking sheets with parchment paper
  3. Toss eggplant pieces with ¼ cup olive oil and ¼ tsp. kosher salt
  4. Spread eggplant out on baking sheets
  5. Roast until tender, about 20 minutes, turn over half way through cooking
  6. Remove from oven
  7. Place rack in center of oven, lower heat to 400’F
  8. While eggplant is roasting, beat eggs with garlic, salt and pepper
  9. Heat an oven proof skillet on the stove over medium-high heat
  10. Add diary-free margarine and remaining olive oil
  11. When sizzling add half of tomatoes in an over lapping layer
  12. Sprinkle lightly with salt, then layer half of eggplant
  13. Repeat with remaining tomatoes and eggplant
  14. Pour in eggs
  15. Bake in oven until set and edges are slightly browned, about 20 minutes
  16. Let cool slightly, serve warm or at room temperature

 

eggplant frittata #slocooking #dairyfree

Would you like a FREE COPY of my weekly menu planner? Be sure to sign up for my newsletter HERE to get a copy.
Did you know I have a posted list of recommended cookbooks on my website? Click HERE to visit that page.
You can visit my KITCHEN GADGETS page for recommendations of my must have list of kitchen equipment too.
Have you checked out my Instagram feed yet?