Baked Tunisian Eggplant and Pepper Egg Muffins
$0.00 Cooking Fee
Serving Size: 1-2 muffins
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 12
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
- Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
- Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.
Cook Times
Ingredients
Ingredients
- 1¼ pound eggplant 1 large or 2 to 4 small
- 2 tablespoon extra virgin olive oil
- 1 each medium yellow onion finely chopped
- 1 each red bell pepper finely diced
- 4 clove garlic minced
- 8 each egg
- ⅓ cup Italian parsley minced
- 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper or more to taste
- ⅛ teaspoon ground cinnamon
- 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin panReheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.
Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg
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