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eggplant extra-virgin olive oil onion red bell pepper eggs flat leaf parsley garlic water salt ground pepper ground cinnamon water Gruyere cheese
Viewed: 7 - Published at: 2 years agoIngredients
- 1 eggplant (about 1 to 1 1/2 pounds)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 8 large eggs
- 12 bunch flat leaf parsley, minced
- 2 garlic cloves, minced
- 14 teaspoon rose water
- 12 teaspoon salt
- 14 teaspoon fresh ground pepper
- 18 teaspoon ground cinnamon
- 1 teaspoon harissa, dissolved in 1 tablespoon of water
- 14 lb gruyere cheese, grated
Method
- Preheat oven to 450 degrees.
- Slice eggplant lengthwise.
- Score down the middle of the eggplant without cutting through the skin.
- Line a baking sheet with foil and rub olive oil on it.
- Place eggplant on it, cut side down.
- Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
- Turn the oven down to 350 degrees.
- Peel and dice the eggplant when cooled.
- If the charred edges are bitter cut off and discard.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium heat.
- Add onion and red bell pepper.
- Cook for 5 to 10 minutes, until vegetables are tender, stirring often.
- Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring.
- Remove from heat.
- In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa.
- Stir in eggplant filling and cheese.
- Oil a 2-quart earthenware baking dish.
- Pour in egg mixture and bake 30 minutes, until golden and set.
- Cool for 10 minutes or longer.
- Serve hot or at room temperature.
- Cut in to squares or wedges.
