Eggplant and Tomato Frittata
Years back 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. I can’t wait to make this with the eggplant I have growing in the garden.
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
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- 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
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
- 1/8 tsp. ground black pepper
- 2 tbsp. dairy-free margarine
- 4 medium tomatoes sliced into 1/4" inch rounds
Instructions
- 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
