Makhouda D Aubergine Crustless Tunisian Eggplant Frittata
Experience the vibrant flavors of North Africa with this Makhouda d'Aubergine, a rich and satisfying crustless Tunisian eggplant frittata. Combining tender, golden sautéed eggplant with aromatic spices like cumin, coriander, paprika, and turmeric, this dish is a flavor-packed delight. Fresh herbs such as parsley and cilantro infuse every bite with brightness, while optional grated cheese adds a touch of creaminess. Naturally gluten-free, this baked frittata skips the crust for a light yet hearty meal that’s perfect for brunch, lunch, or dinner. Simple to prepare in just under an hour, it’s a wholesome vegetarian dish that can be enjoyed warm or at room temperature. Garnish with fresh herbs for an extra pop of freshness and serve with a side salad or crusty bread for a truly authentic Tunisian-inspired meal.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 3 tablespoons Olive oil
- 1 medium, finely diced Onion
- 3 cloves, minced Garlic
- 6 large Eggs
- 2 tablespoons, finely chopped Parsley
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.5 cup Grated cheese (optional, e.g., Parmesan or Gruyère)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking dish or oven-safe skillet.
Rinse the eggplants and dice them into small cubes. Optionally, peel the eggplants if you prefer a smoother texture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sauté, stirring occasionally, until softened and slightly golden, about 10 minutes. Remove to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk the eggs until frothy. Add the parsley, cilantro, ground cumin, ground coriander, paprika, turmeric, salt, black pepper, and baking powder. Whisk until the mixture is well combined.
Fold the cooked eggplant, onion, and garlic into the egg mixture. If using grated cheese, stir it in at this stage as well.
Pour the mixture into the prepared baking dish or skillet, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the frittata is set in the center and lightly golden on top.
Remove from the oven and let cool for 5-10 minutes before slicing into wedges. Serve warm or at room temperature, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 43.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 773 mg | 59% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
