This frittata is a take on both the Persian kuku sabzi (herb frittata) andkuku bademjan (eggplantfrittata). Once the eggplant is burnt, it really is just a matter of making the egg batter and sticking the whole thing in the oven, leaving you to prepare a few other bits (if you like) for a quick and easy show stopper of a brunch.
Hot or cold, for breakfast, lunch, or dinner—things don’t get much more versatile than this fiber-filled frittata. Mix up the veggies to keep it seasonal and interesting for endless weekday options. It’s earned a regular spot on my menu.
Bondage. Leather. Eggplant. Those were the notes I made for myself about this recipe. Not exactly cryptic. When you grill eggplant, it looks like it’s wrapped in a leathery, tight casing. There’s something kinky about it. Or is it just me? You’ll notice that I am going to ask you to get up close and personal with your eggplant by making slits into its flesh. That’s not only for a cool patterned effect. Eggplant is like a sponge and you want the flesh exposed so that the hot, sticky, vinegary glaze can sneak into all the spots and make the eggplant glisten under the spotlights.
This is a hearty, filling salad to pack in a cooler or bring on a picnic. It’s also an easy dish to prepare in a rental home if you bring along some cooked, canned lentils. I sometimes put this over a bed of salad greens to make it more of a meal.
INGREDIENTS
People are always surprised when I tell them they don’t have to cook corn. I really love the texture and sweetness of raw corn, especially in this colorful salad. It travels well, so you can take it on picnics or pack it for lunches. If you’re making it in advance, save the avocados and dressing and add both just before serving.
Who says Greek salad is only for summer? By using winter veggies, but keeping the same feta-oregano flavour profile, you can easily extend this salad’s seasonality and eat it year-round. I love the combo of bitter leafy radicchio with the sharp, creamy cheese and fragrant, anise- like flavour of the fennel. Almond feta is a vegan nut cheese (sourced from speciality organic shops) - even if you’re not vegan, it’s a delicious swap in any dish requiring a soft white cheese.
Lamb is often overlooked on weeknights, so this recipe from the book Stir Fry by Caroline Hwang is an attempt to get us reintroduced. It could not be easier or come together more quickly. Lamb shoulder is marinated in a stir-fry sauce – you will want to keep extra on hand – and then stir-fried with whole cumin seed, garlic, hot Sichuan oil and cooked noodles. Top with fresh coriander and start slurping. [Ed. Note: Recipe headnote was originally written by Managing Producer Sally Swift for our Weeknight Kitchen newsletter.]
Jacques Pépin made this dish with Francis Lam during our recent visit to Pepin's home-studio kitchen. Listen to their conversation about the dish and check out their in-depth interview about Jacques's storied career and thoughts on current food media. Also see The Splendid Table Jacques Pépin Collection for many more recipes from Jacques.
There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.