Persian Eggplant and Tomato Frittata (Varagheh)
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Courtesy of Naz Deravian
Varagheh means “layers,” which, says Deravian, perfectly describes this stacked eggplant and tomato dish “bursting with summer sun.” Showered with fresh herbs, it’s terrific for brunch or even dinner.
How to Make It
1
Preheat oven to 425° with racks in upper and lower thirds. Line two rimmed baking sheets with parchment paper.
2
Toss eggplant with 1/4 cup oil and 1/4 tsp. salt, then spread out on baking sheets. Roast until tender, turning once halfway through, about 20 minutes. Remove from oven, then lower heat to 400° and move a rack to center.
3
While eggplant roasts, beat eggs well with garlic, tarragon, capers, 2 tsp. salt, and pepper.
4
Heat a 10- or 12-in. ovenproof skillet over medium-high heat. Add butter and remaining 1 tbsp. oil. When sizzling, add half of tomatoes in a layer (overlapping if needed), sprinkle lightly with salt, and layer with half of eggplant. Repeat with remaining tomatoes, some salt, and eggplant. Pour in eggs.
5
Bake until set and edges are slightly browned, about 20 minutes. Let cool slightly. Garnish with herbs and serve with yogurt.
MAKE AHEAD Roasted eggplant, up to 3 days, chilled, or frozen 3 months. Finished frittata, up to 3 days, chilled, or sliced and frozen up to 3 months. Serve at room temperature or gently heat in oven.
Ingredients
1 ¼ lbs Japanese eggplant, sliced into 1⁄2-in.-thick rounds
1⁄4 cup plus 1 tbsp. extra-virgin olive oil, divided
2 ½ tsp kosher salt, divided
6 large eggs
4 garlic cloves, crushed to a paste
1 tsp minced fresh tarragon leaves, plus about 2 tbsp. leaves for garnish
1 tbsp brined capers, rinsed and roughly chopped
⅛ tsp freshly ground pepper
2 tbsp unsalted butter
4 medium tomatoes, sliced into 1⁄4-in. rounds
2 small handfuls fresh green herb leaves such as mint, basil, and/or cilantro
Yogurt for serving
Directions
1
Preheat oven to 425° with racks in upper and lower thirds. Line two rimmed baking sheets with parchment paper.
2
Toss eggplant with 1/4 cup oil and 1/4 tsp. salt, then spread out on baking sheets. Roast until tender, turning once halfway through, about 20 minutes. Remove from oven, then lower heat to 400° and move a rack to center.
3
While eggplant roasts, beat eggs well with garlic, tarragon, capers, 2 tsp. salt, and pepper.
4
Heat a 10- or 12-in. ovenproof skillet over medium-high heat. Add butter and remaining 1 tbsp. oil. When sizzling, add half of tomatoes in a layer (overlapping if needed), sprinkle lightly with salt, and layer with half of eggplant. Repeat with remaining tomatoes, some salt, and eggplant. Pour in eggs.
5
Bake until set and edges are slightly browned, about 20 minutes. Let cool slightly. Garnish with herbs and serve with yogurt.
MAKE AHEAD Roasted eggplant, up to 3 days, chilled, or frozen 3 months. Finished frittata, up to 3 days, chilled, or sliced and frozen up to 3 months. Serve at room temperature or gently heat in oven.
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