Crustless eggplant quiche (tunisia)
Serves 4 by itself, 6 with bread and a green salad. Black tea tastes great with this.
Ingredients:
- 1 large globe eggplant (3 -4 bringals)
- salt for sprinkling
- 1/4 cup olive oil (any vegetable oil!)
- 1 onion, finely diced (large onion)
- 1/2 red bell pepper, seeded, deribbed, and finely diced (1 capsicum)
- 8 eggs
- 20 fresh flat-leaf parsley sprigs, minced
- 4 garlic cloves minced
- 8 oz swiss or gruyere cheese, cut into 1/4-inch cubes (gouda)
- 1/2 cup dried bread crumbs
- 1 tsp bharat - I sprinkle with cinnamon and black pepper to taste
- Harissa (optional) - I throw in some dried chillie pieces
- Lemon wedges for garnish (lime)
Preheat
the oven to 400 F. Peel and cut the eggplant into 1/4 inch dice.
Sprinkle lightly with salt and place the cubes on a clean towel for 10
mins. Pat dry with paper towels.
In a medium skillet over
medium-high heat, heat the olive oil and cook the eggplant, onion, and
pepper, stirring occasionally, until the vegetables are golden, 10 to
12 minutes. Set aside in a colander to drain for at least 30 mins.
In
medium bowl, mix the eggs and add the parsley, garlic, cheese, and
bread crumbs. Add the eggplant mixture. Season with bharat, salt, and
optional harissa.
Generously grease a 2 quart souffle dish. Pour the
egg mixture into the dish and bake on the middle rack until golden
brown, 45 - 50 mins, or until a knife inserted in teh center comes out
clean. Let cool for 10 minutes before unmoulding onto a serving
platter. Cut into wedges or small cubes. Serve hot or at room
temperature with lemon wedges on the side.
Bharat
2 tbsp dried rosebuds, (about 10 buds), stem and calyx removed
1/2 tsp black pepper
1/4 tsp ground cinnamon
In a spice grinder or with a mortar and pestle, grind all the ingredients to a fine powder
Harissa
6 to 8 dried new mexico chilies
2 cloves garlic, minced
1/2 tsp coarse sea salt
1 tsp tabil
1/2 cup extra-virgin olive oil