Search Recipes

Vegetable frittata with hummus and black olives

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

Hummus

  • 425 g (14 oz) can chickpeas, drained
  • 2 cloves garlic, crushed
  • ⅓ cup (80 ml/2¾ fl oz) lemon juice
  • 2 tablespoons natural yoghurt
  • 2 large red capsicums
  • 600 g (1¼ lb) orange sweet potato
  • 500 g (1 lb) eggplant (aubergine)
  • 3 tablespoons olive oil
  • 2 leeks, finely sliced
  • 2 cloves garlic, crushed
  • 250 g (8 oz) zucchini (courgettes), thinly sliced
  • 8 eggs, lightly beaten
  • 2 tablespoons finely chopped fresh basil
  • 125 g (4 oz) Parmesan, grated
  • 60 g (2 oz) black olives, pitted and halved, to garnish

Method

1. In a food processor, purée the chickpeas, garlic, lemon juice, yoghurt and black pepper.

2. Quarter the peppers, remove the seeds and membrane and cook, skin-side-up, under a hot grill until the skin is black and blistered. Cool in a plastic bag, then peel.

3. Cut the sweet potato into 1 cm (½ inch) thick slices and cook until just tender; drain.

4. Cut the eggplant into 1 cm (½ inch) slices. Heat 1 tablespoon oil in a 23 cm (9 inch) round, high-sided frying pan and stir the leek and garlic over medium heat for 1 minute, or until soft. Add the zucchini and cook for another 2 minutes. Remove from the pan and set aside.

5. Heat the remaining oil in the same frying pan and cook the eggplant slices, in batches, for 1 minute each side, or until golden. Line the base of the pan with half the eggplant and spread the leek over the top. Cover with the roasted peppers, remaining eggplant and sweet potato.

6. Combine the eggs, basil, Parmesan and some black pepper in a jug, pour over the vegetables and cook over low heat for 15 minutes, or until almost cooked. Place the frying pan under a preheated grill for 2–3 minutes, until the frittata is golden and cooked. Cool for 10 minutes before inverting onto a cutting board. Trim the edges and cut into 30 squares. Top with hummus and olives. Serve cold or at room temperature.

Main ingredient:
Chickpeas, Eggplant, Potato
Cuisine:
Italian
Course:
Main-course, Starter/Entree, Lunch
Occasion:
Dinner Party, Family meals, Midweek dinner

More recipes like this...

Neil Perry's minestrone with beans and chickpeas.

Minestrone soup with legumes and bacon

Neil Perry
Rating: 3 out of 5 stars
58 Reader ratings
La sfarrata

La sfarrata

Jill Dupleix
Rating: 3 out of 5 stars
7 Reader ratings

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies