Like every evening of our trek, Mr. Chebba has coordinated a rendezvous with the two small trucks carrying the bulk of our supplies and luggage. When we arrive in camp each evening, the workers have already erected the bedroom tents and are working on the main pavilion. They are breezy structures of creamy canvas and white linen. At the end of a long day of camelback riding a cool shower and clean dishdasha are heaven. Now it’s off to the pavilion for drinks and dinner.
Speaking of dinner… tonight is Makhouda D'aubergine, a Tunisian style frittata with eggplants, onions, and parsley from the Yellow Door garden. This is an easy recipe great for dinner or brunch. I found it at www.food.com.
Makhouda D'aubergine (Tunisian Eggplant Frittata)
1 large globe eggplants
1 tblsp salt, for sprinkling
1/4 cup olive oil
1 medium onions, finely chopped
1 red bell peppers, seeded, deribbed and diced
8 large eggs
1 handful chopped fresh parsley (about 1/2 cup packed) or cilantro
4 garlic cloves, minced
6 ounce gruyere cheese, shredded
1/2 cup dried breadcrumbs
lemon wedges for garnish
Prep Time: 45 mins
Total Time: 2 hrs
- Peel and cut the eggplant into 1/2-inch dice. Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
- Rinse eggplant and pat dry with paper towels.
- In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Preheat the oven to 400ºF
- Transfer this mixture to a colander to drain off as much of the oil as possible.
- In a large bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
- Add the eggplant mixture.
- Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
- Grease a 2-quart soufflé dish.
- Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean).
- Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish).
- Cut into wedges or squares to serve.
- Serve hot or at room temperature with lemon wedges on the side.