Persian Eggplant Quiche 

Persian Eggplant Quiche 

Recipe by Summit Natural Health Centre


Prep time


Cooking time






  • 5 medium sized eggplants, washed

  • 1 large leek, thinly sliced

  • 1 medium onion, thinly sliced

  • 1 bunch parsley, chopped

  • 1-2 garlic cloves, minced

  • 3 eggs

  • 2 tbsp. spelt flour

  • ½ tsp. turmeric

  • 1/3 tsp. red pepper

  • Salt and pepper to taste

  • 3 tbsp. olive oil

  • 1-2 tbsp. walnuts, chopped

  • 2-3 small tomatoes, sliced


  • Preheat oven to 375 degrees Fahrenheit.
  • Pierce the eggplants with a fork or a sharp knife in several places. and bake the eggplants for 30-40 minutes.
  • Remove from heat and place in a colander to let the eggplant’s bitter liquid out. Once the eggplants are cooled, separate the skin and chop them and set aside.
  • Heat oil in a skillet over medium heat and sauté the onions until golden brown.
  • Add turmeric, stir, add garlic, sauté for 2-3 more minutes and add the sliced leeks. Sauté for an additional 5 more minutes or until the leeks are soft and tender. Sprinkle a dash of salt and add the walnuts and the chopped parsley. Give it a good stir and set aside.
  • In a large mixing bowl, combine the eggplants, leek and parsley mixture, egg, red pepper, flour and salt. Mix thoroughly.
  • Lightly grease the bottom of the baking pan. Pour in the mixture and flatten the surface.
  • Garnish with sliced tomatoes and sprinkle them with salt and pepper to taste.
  • Cover and cook at 350 degrees Fahrenheit for 45-50 minutes.
  • Remove the foil for the last 20 minutes of cooking.
  • You may put the quiche under the broiler for an additional 4-5 minutes or slightly longer to roast the top until it is well cooked.