Eggplant & Cabbage Frittata with Cucumber Slaw

Prepare Ingredients:

Preheat oven to 180°C. Thinly slice cucumber into rounds. De-seed chili and thinly slice. Finely slice cabbage. Cut roots off spring onion and slice, keeping the white and green parts separate. Cut eggplant into thirds lengthways, then slice into 5cm long batons. Peel and mince garlic and ginger.

Cook Vegetables:

Heat oil in an ovenproof non-stick pan over medium-high heat. Add eggplant and cook, tossing occasionally, until browned and mostly tender, about 5 minutes. Add white parts of the spring onion, garlic and ¹⁄₂ the cabbage, and cook, stirring often, until vegetables are tender, about 5 further. Transfer to a plate and set aside to cool slightly. Wipe out pan.

Make Frittata Mixture:

Whisk together the eggs, ginger, soy sauce, and ¹⁄₂ of the green parts of spring onions in a bowl. Season with salt and a little pepper. Add the cooked vegetables and stir to combine.

Make Slaw:

In a bowl, combine the cucumber, chili, lime juice (to taste), remaining cabbage and remaining green parts of the spring onions. Season with salt and massage together to combine. Set aside and allow flavours to mingle while you finish the frittata.

Cook Frittata:

Heat oil in pan over medium-high heat. Add the frittata mix and distribute evenly over the pan. Cook until golden brown underneath but only partially set on top, about 4 minutes, then transfer to oven for 3-5 minutes until just set on top.

You Plate It:

Serve frittata to the table in the pan (or on a plate) and top with cabbage slaw. Serve in wedges and enjoy!