Red Curry and Eggplant Frittata
Team: The Pump-kids
Host School: Waterville Elementary School
Age Group: Middle School
1 cup basil
2 tbsp soy sauce
1.5 tbsp salt
1 small eggplant
1 small onion
1 bell pepper
1 tbsp red curry paste
1 tbsp maple syrup
1tsp tomato paste
1/2 cup coconut milk
1 small carrot
1 small cucumber
1 cup mint
1. Preheat oven at 325 degrees.
2.Whisk eggs, chopped basil, 1 tps salt, tbp soy sauce, zest and half the juice of one time together until everything is well incorporated and set aside.
3. Take half the coconut milk and a small saute pan and cook on medium high heat, when it comes to a boil and let cook down until slightly thickened. Add curry paste and continue to cook for another minute until fragrant. Finally add the tomato paste and maple syrup and cook until the color becomes more rust brown then bright orange. Take off the heat and add the remaining coconut milk. Set aside to cool.
4. Mince garlic and chop eggplant, onion,green pepper into a small dice. Saute over medium high heat with 2 tbsp of vegetable oil until cooked throughout and starting to get golden brown.
5. Take egg mixture, curry roux, and sauteed vegetables and combine to create the frittata mixture. Spray muffin tin with non-stick spray and divide evenly amongst 10 muffin spaces.
6. Bake frittatas for between 15 and 20 minutes checking regularly to make sure they are cooked through but not browning.
7. While the eggs are baking, peel carrot and de-seed cucumber. Julienne both the carrot and the cucumber, and clean and chiffonade the mint. Add the mint, cucumber, and carrot to a bowl and dress with the juice of one lime.
8. When the frittatas have come out of the oven, let cool. Then add two to a plate, and top with the vegetable topper of carrot, cucumber, and mint.