Name: Spicy Eggplant Frittata
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 lb. Japanese eggplants (about 4 medium); 4 Tbsp. unsalted butter, divided; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided; 6 large eggs; ½ cup whole milk; 2 tsp. cornstarch; 1 medium red onion, finely chopped; ½ bunch cilantro, finely chopped (including stems), plus leaves with tender stems for serving; 1 serrano chile or jalapeño, halved, thinly sliced; Steamed white rice or toasted bread and ketchup (for serving; optional)

A colorful eggplant frittata in a frying pan with an equally colorful plate setting surrounding it.

Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen

August is prime eggplant season. Look for long Japanese or Chinese eggplants for this frittata. They cook quickly, going from firm to custardy in minutes without a hint of bitterness. Their mild flavor counterbalances the sharp red onion and biting chile. Include the stems on the cilantro; much of the flavor is concentrated there. For a truly luxurious frittata, use half-and-half in place of milk.

Recipe notes

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