1 large eggplant, peeled and quarter inch diced or diced in food processor
salt
1/4 cup olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
8 large eggs
1/2 cup (packed) chopped fresh cilantro and parsley
4 garlic cloves, put through press
8 oz gruyere cheese, cut into 1/4 inch cubes
1/2 cup whole wheat bread crumbs
1 t bharat OR 1/2 t black pepper, 1/4 t cinnamon and 1/2 t rosewater)
harissa or cayenne pepper (to taste)
1. Salt eggplant dice and drain for about 20 minutes in a strainer. Preheat oven to 400 F and in a medium skillet, heat olive oil over medium heat. Add eggplant, onions, and red peppers and cook, stirring occasionally, for 20 minutes or until soft and golden. Transfer to a strainer to drain off as much oil as possible.
2. While the eggplant mixture is draining, mix eggs until scrambled. Add cheese, herbs, garlic, and breadcrumbs. Mix in eggplant mixture and add bharat, harissa, and salt.
3. Grease a 2 qt souffle dish and pour the mixture in, baking on the middle rack for 40 minutes. Mixture should puff and turn golden and knife inserted in the center should come out clean. Allow to cool for 10 minutes before serving!
salt
1/4 cup olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
8 large eggs
1/2 cup (packed) chopped fresh cilantro and parsley
4 garlic cloves, put through press
8 oz gruyere cheese, cut into 1/4 inch cubes
1/2 cup whole wheat bread crumbs
1 t bharat OR 1/2 t black pepper, 1/4 t cinnamon and 1/2 t rosewater)
harissa or cayenne pepper (to taste)
1. Salt eggplant dice and drain for about 20 minutes in a strainer. Preheat oven to 400 F and in a medium skillet, heat olive oil over medium heat. Add eggplant, onions, and red peppers and cook, stirring occasionally, for 20 minutes or until soft and golden. Transfer to a strainer to drain off as much oil as possible.
2. While the eggplant mixture is draining, mix eggs until scrambled. Add cheese, herbs, garlic, and breadcrumbs. Mix in eggplant mixture and add bharat, harissa, and salt.
3. Grease a 2 qt souffle dish and pour the mixture in, baking on the middle rack for 40 minutes. Mixture should puff and turn golden and knife inserted in the center should come out clean. Allow to cool for 10 minutes before serving!
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