Aubergine and white cheese fritada

Aubergine and white cheese fritada

Fritada de berenjena

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The Sephardic fritada is related to the Italian frittata, but it is usually baked rather than cooked on top of the stove. Fritadas are generally made with spinach, Swiss chard, potatoes, pumpkin, leeks or courgettes. Sometimes a little mashed potato or matzo meal is added, especially during Passover.

Ingredients

Quantity Ingredient
2 large aubergines, about 675g
2 tablespoons extra virgin olive oil
150g feta or beyaz peynir (turkish white cheese), mashed with a fork
3 eggs
3 tablespoons freshly grated parmesan or kefalotyri cheese
salt
freshly ground black pepper

Method

  1. Roast the whole aubergines under a hot grill until they are soft and the skins are blackened all over. When cool enough to handle, scoop out the flesh. Don’t worry if a little of the blackened skin is mixed in – it only adds to the flavour. Put the flesh in a bowl and mash with a fork. Add the olive oil and mix well.
  2. Add the feta to the aubergine mixture, together with the eggs and half the grated cheese. Season with salt and pepper. Pour into a well-buttered baking dish and sprinkle the remaining grated cheese on top. Bake in a preheated 180°Cover for 40–45 minutes or until the top is golden brown. Serve hot.
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