Gluten Free/ Low Carb/ Paleo/ Vegetarian

Aubergine (Eggplant) Frittata


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An eggplant frittata recipe that can often be found in the Middle East. 

This frittata has the aubergine (eggplant) mashed up rather than in slices within the frittata.  I used thyme in this dish but you could use another herb if you wished.   I also baked this frittata as I am starting to bake a few of my frittatas.  It’s much easier, just throw it all in a dish and leave for 20 minutes or so.


2 aubergines (eggplants)

2 large onions, peeled and sliced

2 cloves garlic, peeled and crushed

5 eggs

1 tblspn thyme

1 tblspn olive oil

salt and pepper


  • Peel the aubergines (eggplants) and cut into slices.   Place in a colander, sprinkle with salt and leave for 30 mins.  Rinse off with cold water and pat dry.
  • Preheat the oven to 180C/350F degrees.
  • Heat the oil in a frying pan and gently fry the aubergine (eggplant) until golden on both slices.
  • Remove and mash with a fork.
  • Add the onions and garlic in the frying pan and cook for 5 – 7 minutes, until soft and slightly golden.  Add to the aubergine (eggplant) mixture.
  • Beat the eggs and add the thyme.  Season to taste.
  • Add the aubergine (eggplant) mixture to the eggs and mix well.
  • Pour the mixture into a baking dish and bake in the oven for 20 – 30 minutes until firm.
  • Eat and enjoy!


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