Friday, October 16, 2009

Baby Eggplant, Olive, and Goat Cheese Frittata

Baby Eggplant Frittata


The other day, I was sitting on my couch and I decided to play a game. I got my huge The Bon Appetit Cookbook: Fast Easy Fresh out (703 pages of recipes, people), and decided that I would just flip it open and make whatever happened to be on that page. Yes. That is my idea of game. That is what I do for fun. Sad, but true.

And, as you can see from the top, I turned to Baby Eggplant, Olive, and Herb Cheese Frittata. And guess what, in a whole destiny and fate kind of way, I had everything I needed to make it. I had exactly 4 eggs in my fridge (I know it kind of makes you shudder doesn't it..spooky). Well, maybe not so spooky, since I didn't have the herbed Boursin cheese that it called for, but I did have goat cheese.

And guess what?? It was wonderful. Seriously wonderful. Served with salad and some bread and you have an incredibly easy and light dinner. You can find the recipe online Baby Eggplant, Olive and Herb Cheese Frittata and I've included it here for you also.

Baby Eggplant, Olive and Goat Cheese Frittata
2 servings

2 tablespoons olive oil
5 baby (plum-size) purple eggplants, stemmed, split lengthwise (I had longish, thin eggplants, so I just diced them)
4 large eggs
3 tablespoons coarsely chopped pitted brine-packed green olives
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 5.2-ounce package Boursin cheese with herbs and garlic, divided (or sub goat cheese)

Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves (or diced pieces), cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.

Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.


This will be my entry for this week's Weekend Herb Blogging hosted by Cinzia from Cindystar.

22 comments:

buffalodick said...

I like this- good idea!

Kat said...

That looks absolutely delicious!

Kim said...

This looks delicious Pam! I was just reading about another blogger who does the same thing. She refers to it as recipe roulette, which I thought was really clever. It looks beautiful, as always :D

once in a blue moon... said...

you totally crack up with the game... my game is ditch the dogs!

i love your pic, you elevate eggplant to an artform~

Marjie said...

Isn't it just great when things work out?

Joanne said...

I think that with a tome as large as our favorite cookbook, this is just what you need to do. Open it up and see what happens. And obviously it was fate!

lakeviewer said...

Yummy! You have a way with cookbooks and four eggs.

Mari at Once Upon a Plate said...

Would you consider adopting me?

Your food always looks fabulous, and I like your kind of games. :)

Bonnie said...

Oh, I will so make this recipe. No kidding. We love this kind of thing, but it was kind of spooky.

Grace said...

talk about the luck of the draw! you couldn't have picked a better recipe, as baby eggplants seem to be made for frittatas (or, alternatively, being stuffed with miscellaneous good things).

Rachel Cotterill said...

Mmm, that looks really good - and it sounds like a fun game to me :)

Jacqueline said...

Mmmmm, gorgeous! It has been long enough since dinner that I am drooling here :)

Natashya KitchenPuppies said...

That does look tasty! I love your Rorschach style of cooking!

the ungourmet said...

Hi Pam! This does look so darn good! I don't always care for eggplant but I would definitely love to give this recipe a try.

Paula said...

Um, isn't it the norm to do that with cookbooks? Although I will admit that I might go for the best two out of three! :-)

This is a great recipe. I love the baby eggplants, and I'm always game for olives and goat cheese! YUM!

Lydia (The Perfect Pantry) said...

I'm smiling, because I play that cookbook game, too. Problem is that I always open the book to a recipe that calls for some exotic spice or, well, something like baby eggplant that I just don't have. But it doesn't make the game any less fun!

Booklogged said...

Oh my, but that looks and sounds delicious! Thanks for sharing the recipe. I planted eggplants this summer but they didn't produce - the darn brussel sprouts took all their sun! Guess I'll just have to pick up eggplant from the store.

Johanna said...

that sounds like a fun game - and delicious dinner

Lisa said...

Oh, I want to play! This looks so wonderful. What a great combination of flavors in a fantastic comfort food.

Chanel11 said...

That's my kind of meal.

Cindystar said...

Sorry I am late but had a very busy week.
I love frittate and this sound gorgeous!
Thanks for participating!

Peter M said...

I think this is the first frittata I've seen with eggplant in eat...why not?