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Persian Eggplant and Tomato Frittata (Varagheh)





Yields
8 Servings



Total Time
50 mins

Persian Eggplant and Tomato Frittata (Varagheh):




Courtesy of Naz Deravian
 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
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.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories219
% Daily Value *
Total Fat 17g22%

Saturated Fat 4.9g25%
Cholesterol 168mg57%
Sodium 781mg34%
Total Carbohydrate 9g4%

Dietary Fiber 3.1g12%
Protein 7.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.