Spicy Aubergine Frittata recipe | Epic
Step 1
Place a frame in the middle of the oven; Preheat to 325 °. Cut off tops 1 pound of Japanese eggplants (approx. 4 medium) and halve the length; Throw away tops. Cut the halves in 4 strips in length. Cut the strips across to make 3 “elgonic pieces.
Step 2
heat 1 el. unsalted butter In a large non-stick pan over medium. Add half of the eggplants and ¼ tl. Diamond crystal or Morton kosher salt. Cook with a heat -resistant rubber spatula with occasional stirring until golden brown and for 6 to 8 minutes. Transferred to a plate. Repeat 1 el. unsalted butterPresent ¼ tl. Diamond crystal or Morton kosher saltAnd remaining eggplants, stay in the pan.
Step 3
Whipping in the meantime 6 large eggsPresent ½ cup of whole milkPresent 2 TSP. Corn starchand remain 1½ tl. Diamond crystal or ¾ tl. Morton Kosher’s salt in a medium -sized bowl. Add 1 medium red onion, finely choppedPresent ½ bundle of coriander, finely chopped (including stems)And 1 Serrano Chile or Jalapeño, halved, thinly cutand stir to combine.
Step 4
Put the entire eggplant back into the pan and add the remaining ones 2 el. unsalted butterand stir until melted. Pour the egg mixture over the eggplant, reduce the heat to medium low and cook, scratch and stir until the egg mixture is half adjusted. Put the surface smooth and pan in the oven. Bake frittata until it is inflated, and should easily shake in the middle with gently poured), 8–10 minutes. Let cool for 5 minutes.
Step 5
Sprinkle Coriander leaves with delicate stems About Frittata. Guide a small offset spatula around the sides to loosen and cut into wedges. With Damped white rice or roasted bread and ketchup if desired.
