Eggplant Frittata

Appetizers | Azerbaijani cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant frittata

Ingredients

Eggplants - 28.2 oz
Egg white - 1 piece
Vegetable Oil - 3 fl oz
Garlic - 6 cloves
Spanish onions - 2 heads
Parsley - 1.8 oz
Chicken Egg - 4 pieces
Wheat Flour - 2 spoons
Activated Baking Soda - ½ spoons
Lime - 1 piece
Saffron - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the eggplants and slice them thinly. Sprinkle with salt and let them sit to absorb the salt, then squeeze out the excess liquid from the eggplants. Lightly beat the egg white and coat the eggplants in it.

Step 2

Slice the onion into thin half-rings and sauté in vegetable oil (50 ml) in a large skillet until caramelized. Add the crushed garlic and eggplants, and cook until the eggplants are lightly browned.

Step 3

Remove the eggplants from the heat and let them cool slightly. In a large bowl, beat four eggs and mix them with the eggplants, finely chopped parsley, saffron steeped in 50 ml of boiling water, baking soda, flour, salt, and pepper.

Step 4

Pour the remaining vegetable oil into the baking dish, transfer the eggplant mixture from the bowl, and place it in the oven preheated to 356°F for forty-five minutes.