Eggplant Frittata (Kookoo Bademjan)

Serves 2
Eggplant and Herbs Preparation
3-5 medium eggplants, skin removed
½ large onion
1 large leek, chopped, washed and dried
1 bunch parlsey, stems removed, washed and dried
½ bunch cilantro, stems removed, washed and dried
½ bunch green onions, chopped, washed and dried
(optionally you can use ½ fresh herbs and ½ frozen herbs bought from a persian market. I like to do this and freeze the remainder)

Grate the eggplant and the onion in a bowl. Pour into a colander and strain. You will probably need to squeeze the mixture a bit to remove all liquids. I let it sit over night in the refrigerator as well to make sure all liquids are removed. Separately place all dried greens in a food processor and blend until well incorporated.

Frittata Preparation
2 cups of the Herbs mixture from above
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried mint
4 eggs, beaten
2 tablespoons oat flour (ground up oats)
⅛ teaspoon baking powder
1 large tomato, cut in thin slices

Add the onion/eggplant mixture and the greens mixture to a bowl and mix. Add turmeric, salt, and pepper. Add dried mint. Add eggs and mix. Add oat flour and baking powder mix well. Pour mixture into a well greased baking pan. I use a round 9 inch baking pan. Place the tomato slices on top of the mixture and sprinkle with salt and pepper. Bake the frittata in a pre-heated 350 degree oven for 45-50 minutes. Then broil on low/medium or 350 degrees for an additional 4-5 minutes. Remove from oven and allow to cool