Courgette, Aubergine and Goats cheese Tortilla
It is best to steam vegetables as they retain their colour and their nutritional content. Check out the options for steamers online.
Recipe type: Main Course
Cuisine: European
Serves: 4
  • 1 medium aubergine
  • 2 courgettes
  • 1 medium red onion, diced
  • 200 grams goats cheese
  • Juice of ½ lemon
  • 1 garlic clove, peeled and finely chopped
  • 4 large, free-range eggs
  • 1 tbps olive oil
  • Sea Salt
  • Freshly-ground black pepper
  1. Wash aubergine, cut into rounds (about 1 cm thick). Cover with salt and leave for 5 minutes.
  2. Wash and cut courgettes into rounds. Set aside.
  3. Rinse aubergine rounds. Pat dry.
  4. Blanche aubergine and courgettes in a pan of boiling water for a few minutes. This process makes the veggies quicker to cook.
  5. Drain veggies and set aside.
  6. In a heavy-based, non-stick frying pan heat the oil. Fry the onion until soft and then add chopped garlic.
  7. Add the aubergine slices and courgettes. Stir gently for a few minutes then add lemon juice.
  1. Beat eggs in a large jug. Add eggs to frying pan.
  2. Cut goats cheese into cubes and dot over egg mixture.
  3. Season with salt and pepper.
  4. Cook until edges of tortilla come away from edge of pan.
  5. Remove from heat and place in a medium oven for 5-7 minutes until lovely and brown on top.
  6. Serve immediately directly from the pan or serve cold with a salad.
Recipe by Edinburgh Foody at