John Myers
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Eggplant Omelette Toscana – Frittatata Con Le Melanzane
The perfect eggplant omelette toscana – frittatata con le melanzane recipe with a picture and simple step-by-step instructions.
To garnish:
- 20 g Salt
- 1 tsp Citric acid, crystalline
- 2 Eggs, size M
- 1 pinch Salt
- 2 Pinches Black pepper, fresh from the mill
- 20 g Chili peppers, red, fresh or frozen
- 30 g Carrot cubes, fresh or frozen
- 1 tbsp Wheat flour, type 405
- 2 tbsp Orange juice
- 2 tbsp Sunflower oil
- 1 medium-sized Clove of garlic, fresh
- 2 tsp Baking powder
- 1 tbsp Celery leaves, fresh or frozen
- 1 tbsp Celery leaves, fresh or frozen
- Flowers and leaves
- Mix the salt and citric acid. Wash the eggplant and cut crosswise into 6 mm thick slices. Rub this immediately with the salt mixture. Leave on for 30 minutes, then rinse off well and dry the slices between a fresh tea towel.
In the meantime
- In the meantime, break open the eggs and whisk them with salt and pepper until frothy. Cut a larger red pepper into small cubes. Cut a 4 cm long piece from the bottom of a carrot, wash, peel, cut lengthways into thin slices and cut them lengthways into thin strips. Work these strips across into small cubes. Weigh frozen goods and allow to thaw.
- Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use the required amount immediately and freeze the remaining leaves separately from the chopped stems. Weigh frozen goods and allow to thaw.
- Mix the wheat flour homogeneously with the orange juice. Add to the scrambled eggs and whisk together with the diced pepperoni and carrots.
- Heat the sunflower oil in a sufficiently large pan, add the aubergine slices and fry them brown on one side. Turn all discs.
- Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Mix together with the baking powder and celery to the beaten eggs. Spread the egg mixture over the aubergine slices and fry with the lid on at reduced heat until the egg mixture is thickened.
- Let slide onto a serving plate, cut in half, garnish and serve as a starter (antipasti).
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