Vegetable frittata with hummus and black olives

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.



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


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.