Bocconcini Eggplant Frittata Recipes

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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



Baked Tunisian Eggplant and Pepper Frittata image

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

1 to 1 1/4 pounds eggplant (1 large or 2 to 4 small)
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium red bell pepper, diced
Salt to taste
2 to 4 garlic cloves to taste, minced
8 eggs
1/3 cup minced flat-leaf parsley
2 ounces Gruyère cheese, grated or cut in small cubes 1/2 cup, tightly packed
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne (more to taste)
1/8 teaspoon ground cinnamon
1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY

Provided by Giada De Laurentiis

Categories     side-dish

Time 4h11m

Yield 6 to 8 servings

Number Of Ingredients 15



Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney image

Steps:

  • For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
  • For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
  • Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups seasoned Italian-style bread crumbs
Vegetable oil, for frying
8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes

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