Spicy Eggplant Frittata
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.