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Spinach and eggplant eggah
Spinach and eggplant eggah
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Middle Eastern frittatas are packed with veggies and herbs, known as kookoo or eggah, perfect for on-the-go meals.
Ingredients:
  • 600g eggplant
  • 200g baby spinach leaves
  • 80ml (1/3 cup) olive oil
  • 2 leeks, finely chopped
  • 1 clove garlic, crushed
  • 8 eggs, lightly beaten
  • 40.00 ml fresh breadcrumbs
  • 100g feta, crumbled
  • Pinch of ground turmeric
  • 62.50 ml coarsely chopped dill
Instructions:
  • Blanch eggplant in boiling water for 3 minutes, remove, and drain on paper towel. Follow by blanching spinach for 30 seconds in the same water. Drain, refresh in cold water, then chop coarsely after squeezing out excess water.
  • First, preheat the grill to medium-high. Next, warm 60ml (1/4 cup) of olive oil in a heavy-based frying pan over medium heat. Add the eggplant and fry for 15 minutes until golden. Transfer the eggplant to a bowl. Then, in the same pan, cook the leeks and garlic for 10 minutes. Combine the leeks and garlic in the bowl with the eggplant, keeping the pan aside. Finally, mix in the eggs, all remaining ingredients except the oil, and season with a little sea salt and black pepper. Combine everything thoroughly.
  • Heat the remaining oil in the pan over medium-high heat until almost smoking. Pour in the egg mixture and cook until edges are browned and three-quarters set. Transfer pan to the grill and cook for 5 more minutes until set and golden. Allow to cool slightly, then flip onto a chopping board and cut into wedges. Serve eggah warm or at room temperature.

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