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Eggplant and Cabbage Dinner Frittata
Ingredients
  • 1 Persian cucumber, thinly sliced
  • ½ serrano chile or 1 small jalapeño, seeds removed, sliced into rings
  • 1 tablespoon fresh lime juice
  • ½ head of Napa cabbage or 1 bunch of Tuscan kale, finely sliced, divided
  • 3 scallions, sliced, divided
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 medium Japanese or small globe eggplants, cut crosswise into 2-inch sections, sliced into ½-inch-thick batons
  • 1 small onion, sliced
  • 2 garlic cloves, crushed
  • 2 large eggs
  • 1 ½-inch piece ginger, peeled, finely grated
  • 1 teaspoon tamari or soy sauce
  • Urfa pepper or other mild red pepper flakes (for serving)
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