Eggplant Frittata
Appetizers • Azerbaijani
Description
Eggplant frittata
Ingredients
- Eggplants 30 oz
- Egg white 1 piece
- Vegetable Oil 5 fl oz
- Garlic 6 cloves
- Spanish onions 2 heads
- Parsley 0 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 355°F for forty-five minutes.
Step 5
Serve with yogurt mixed with garlic and salt.
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