In this recipe, the oven roasted eggplant have a nice buttery sweet flavors to add to the Eggah | Using flat spatula, flip the frittata to the other side, and continue cooking |
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Cook for no longer than 1-2 minutes on low heat | Serve with a fresh tomato and mint salad |
Pour over the eggplant mixture | In Spain it is known as a tortilla, Eggah in the Middle East |
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Remove and set aside to cool | Cook on medium heat until eggs just begin to set |