Moni’s fantastic Aubergine Fritatta. For all you lovers of quiches and fritattas, Moni’s delicious new dish is a wonder of texture and taste. Gorgeous layers of aubergine come together with a range of nutritious ingredients to deliver this savoury treat to be enjoyed with a crispy green salad, or your favourite of side dish.

Prep time: 15 minutes Cooking time: 60 minutes Makes: 1

Ingredients

  • 3 aubergine peeled and cut in thick 1cm julienne stripes
  • 400g red onion finely chopped
  • 5 tbsp cooking olive oil
  • 7 eggs
  • 120g rice flour
  • 1 ½ tsp baking powder
  • 30g chopped coriander
  • 2 tsp fresh thyme chopped
  • 1 large garlic glove chopped
  • 25g currants soaked in hot water for 2 minutes
  • ½ tsp salt/ pepper
  • Onion slices for the top

Place the onion in a pan with the slightly heated olive oil and cook for 10 minutes until soft, add the garlic, thyme and cook for another 2 minutes. Add the aubergine to the onions with the salt and cook for another 15 to 20 minutes or until the aubergine is completely soft. Set aside to cool.

In another bowl whisk the eggs, flour, baking powder, coriander  and  ½ tsp salt and some pepper.  When combined well and smooth fold in the currants, and aubergine onion mixture.

Line the base and sides of the baking dish with baking paper and oil.  Now place the aubergine mixture into the baking tin and arrange the round sliced onions on top. Bake for 40/45 minutes at 180. Serve at room temperature with a salad.