Ingredients

The following ingredients have 4 Servings
  • 1 small eggplant (about 200g), cut into wedges
  • 2 tsp harissa or a pinch of chilli flakes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbs extra virgin olive oil
  • 150g cherry tomatoes, halved
  • 1/2 small red onion, cut into thin rings
  • 6 eggs
  • 1/2 cup (125ml) pure (thin) cream
  • 50g crumbled feta
  • Labneh or feta, chilli flakes & mint leaves, to serve

Instruction

  • Preheat oven to 200°C. Line a baking tray with baking paper.
  • Arrange eggplant in a single layer on prepared tray. Combine harissa or chilli, paprika, cumin and oil in a bowl. Drizzle over eggplant. Bake for 20-25 minutes until lightly caramelised and tender. Place cherry tomatoes, cut-side up, on a separate tray and add in the last 10 minutes of eggplant cooking time. Remove eggplant and tomato from oven, cool slightly, then transfer eggplant wedges to an ovenproof frypan with tomato and onion.
  • Whisk eggs, cream and feta in a bowl, season. Pour over vegetables and bake for 20-25 minutes until edges are golden and puffy and centre is set. Serve with labneh or feta, chilli flakes and mint leaves.