Today marks 100 years since those courageous New Zealander’s and Australia’s landed at, what is now known as, Anzac Cove,
Gallipoli and we take time to remember those who have fought in various conflicts around the world. Wherever you are today if you have been part of our armed forces at some time or are currently one of these brave men or women our thoughts are with you and we thank you.
This recipe is very slightly adapted from a Martha Rose Shulman recipe which I found on the New York Times website, for which she writes.
She says it is a Tunisian recipe and I love the ingredients and
flavours and the fact that you can put in the oven and forget about for half an hour, then serve hot for dinner or let cool and take on a picnic or serve on a buffet table. Leftovers are, of course, fabulous for lunch
Baked Eggplant & Capsicum Frittata
1 large eggplant
1 medium onion, finely chopped
1 medium red capsicum, diced
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
6 free-range eggs
½ cup grated hard cheese
¼ cup finely chopped flat-leaf parsley
1 tsp harissa paste, or to taste
sea salt and freshly ground black pepper
1 Preheat oven to 220°C. Line a baking tray with foil and brush with olive oil. Cut eggplant in half lengthwise. Score flesh in a cross-hatch being careful not cut through the skin. Place eggplant, cut side down on prepared tray and bake for 20-30 minutes or until tender. Transfer eggplant to a colander and allow to cool and drain for 10 minutes. Dice eggplant.
2 Reduce oven temperature to 180°C.
3 Meanwhile, place onion and capsicum and a splash of oil in a frying pan, cover and cook over a medium heat, stirring frequently, for 8-10 minutes or until vegetables soften. Add eggplant, tomatoes and garlic and cook, stirring, for 1 minute longer.
4 Place eggs in a bowl and whisk lightly to combine. Add
cheese, parsley and harissa and mix to combine. Add eggplant mixture and mix gently to combine. Season with a good grind of salt and black pepper. Grease a 20cm ovenproof frying pan with a little oil. Pour egg mixture into frying pan and bake for 30 minutes. Serve hot, warm or at room temperature with a salad of mixed leaves on the side.
Where did the ingredients for this dish come from:
Eggplant, capsicum, parsley: Epicurean Supplies – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Harissa: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe very slightly adapted by Rachel Blackmore
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