Italian eggplant frittata
Looking for new ideas to make a great appetizer? Prepare this easy frittata hors d'oeuvres for your next dinner party.
1. Wash and peel the potatoes. In boiling salted water, cook the potatoes for 15 to 20 minutes. Check the doneness with the tip of a knife. Set aside.
2. Cook the lentils for 15 minutes in boiling water, add salt at the end. Set aside.
3. Preheat the oven to 160°C. Cut the potatoes into cubes of about 2 cm. In a bowl beat the eggs gently. Add the cream and parmesan. Season with salt and pepper. Mix. Grease 2 square moulds with butter.
4. Divide the cream mixture into the moulds. Put the potatoes in one mold and the lentils in the other. Bake for 30 minutes until the frittatas are golden.
5. During that time, wash the eggplants and remove the stems. Cut into fine slices. Heat a pan with olive oil. Place the slices into the pan and cook over moderate heat for 2 to 3 minutes on each side. Add salt and pepper. Repeat the same process. Transfer on paper towels. Roll the slices and stick a skewer into them.
6. Remove the frittatas from the oven and let cool. Cut the frittatas into cubes and place them onto skewers. Serve with lamb's lettuce with the eggplant rolls.
Photo credit : Sucré Salé
