Aubergine Omelette Tuscany – Frittatata with melanzane

Ingredients for 2 servings:

• 4 m.-large eggplant(s) (globe eggplants)
• 2 tsp salt
• 1 tsp, leveled citric acid
• 2 eggs, size M
• 1 pinch of salt
• 2 pinches of black pepper, freshly ground
• 20 g pepper, red
• 30 g carrot(s)
• 1 tbsp wheat flour type 405
• 2 tbsp orange juice
• 2 tbsp sunflower oil
• 1 medium-sized garlic clove(s)
• 2 tsp baking powder
• 1 tbsp celery leaves
• 1 tbsp celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A light and airy antipasti that can be enjoyed any time of day. Served with ciabatta, it makes a main meal for one person. A recipe from Tuscany.

Mix salt and citric acid. Wash the spherical eggplants and cut crosswise into approximately 6 mm thick slices. Immediately rub them with the salt mixture. Let them soak for 30 minutes, then rinse well and dry the slices between a fresh tea towel. In the meantime, crack the eggs and whisk them with salt and pepper until frothy. Cut a large red bell pepper into small cubes. Cut a 4 cm long piece off the bottom of a carrot, wash, peel, and slice lengthwise into thin strips. Cut these strips crosswise into small cubes. Weigh the frozen goods and thaw. Trim both ends of the garlic cloves, peel them, and press them dry with a garlic press. Wash the fresh celery, shake it dry, and pick off any unblemished leaves and chop them. Use the required amount immediately and freeze the remaining leaves separately from the chopped stalks. Weigh the frozen goods and thaw them. Mix the wheat flour with the orange juice until smooth. Add to the scrambled eggs and whisk together with the diced peppers and carrots. Heat the sunflower oil in a sufficiently large pan, add the eggplant slices, and fry until browned on one side. Turn all slices over. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Mix with the beaten eggs, along with the baking powder and celery. Spread the egg mixture over the eggplant slices and cook with the lid on and reduce the heat until set. Slide onto a serving plate, cut in half, garnish, and serve as an antipasti. Enjoy.