Sicilian aubergine frittata with bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Eggplant200 g
• Cherry tomatoes80 g
• Ricotta salata15 g
• Basil3 g
• Bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Preheat the fan oven to 210 °C. Wash the aubergines, cut them into 1.5 cm cubes, toss them in a roasting tin with half the oil and a pinch of salt and roast for 20 minutes, stirring halfway, until soft and golden.
2. Meanwhile wash and halve the cherry tomatoes; beat the eggs and egg whites with torn basil, salt and pepper.
3. Heat the remaining oil in a non-stick frying pan over medium heat and sauté the aubergine with the cherry tomatoes for 3 minutes, until the tomatoes begin to soften.
4. Pour in the eggs, cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden.
5. Finish with grated ricotta salata and serve with the bread.