BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h45m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
EGGPLANT APPETIZER
This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!
Provided by Natalia
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 5.4 g, Fat 2.4 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 147.8 mg, Sugar 2.6 g
EGGPLANT APPETIZER
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 servings as an appetizer
Number Of Ingredients 9
Steps:
- Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
- In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
- Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top
TUNISIAN EGGPLANT APPETIZER
Categories Condiment/Spread Vegetable Appetizer Sauté Quick & Easy Healthy
Yield 6 people
Number Of Ingredients 10
Steps:
- 1. In a large skillet, saute onion and garlic in olive oil with salt over medium heat until onion is soft and translucent (5 to 8 minutes). 2. Add eggplant cubes, stir, and cover. Cook until eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 T. at a time to prevent sticking. 3. Stir in tomato paste and vinegar, and heat to boiling point. Add olves and remove from heat. 4. Stir in artichoke hearts, then cool to room temperature. Taste to adjust seasonings, adding option hers, if desired. 5. Cover tightly and chill. Serve cold or at room temperature.
TUNISIAN EGGPLANT OMELET
From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time.
Provided by MomLuvs6
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
- Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
- Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
- Turn the oven down to 350 degrees.
- Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
- In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
- Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
- Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.
Nutrition Facts : Calories 230.7, Fat 15, SaturatedFat 6, Cholesterol 268.8, Sodium 361, Carbohydrate 8.9, Fiber 3.7, Sugar 3.8, Protein 15.6
TUNISIAN EGGPLANT (AUBERGINE) SALAD
Make and share this Tunisian Eggplant (Aubergine) Salad recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast eggplant in the oven until the skin is charred.
- Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
- Arrange with green pepper in 2-quart shallow casserole dish.
- In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
- Pour over eggplant mixture. Cover and refrigerate 1 hour.
- Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
- Spoon in to salad bowl lined with crisp greens.
- Enjoy!
Nutrition Facts : Calories 431.6, Fat 32.1, SaturatedFat 6, Cholesterol 47.4, Sodium 1044.6, Carbohydrate 11, Fiber 5.2, Sugar 5.2, Protein 25.3
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