Scrambled eggs with eggplant

Scrambled eggs with eggplant

Ingredients
Eggs 3 pcs., 70 eggplant, butter or sunflower 15.

Purified eggplant slice thickness of 0.5 cm or cubes of approximately 1 cm and sprinkle with salt (30 g of salt to 1 kg of eggplants). After 10-15 minutes, rinse the eggplant, gently squeeze and fry in a pan with butter or vegetable oil.

On eggplants ready to pour the eggs and fry.

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12 Comments Add yours

  1. VET LEOW says:

    I don't like to eat egg plants…perhaps scrambled eggs with tomatoes instead? 🙂

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  2. all perhaps 🙂

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  3. Candace Kage says:

    We have plenty of eggs, all I need is eggplant.

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  4. nom nom … that looks like something that is right up my alley.

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  5. Scrambled eggs with eggplant! I never would've thought of this. Thanks for the suggestion. 🙂

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  6. Homeby Jenn says:

    This sounds like a perfect healthy breakfast! Once my eggplant comes in, in the garden, I will have to try this out. Thanks for sharing!

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  7. Rachel Ball says:

    Perfect combo. Add tomatoes and it would be perfect!

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  8. I have scrambled eggs almost everyday for breakfast. I am not sure if I like eggplant but going to give it a try again!

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  9. I would have never thought of this combination perfect!!!

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  10. We love scrambled eggs around here! This recipe looks delicious and one I can't wait to make! Thank you for sharing!

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  11. Amanda says:

    Wow, this looks amazing! Can't wait to try it. Thanks for sharing!

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  12. This sounds delicious. I always forget to use eggplant, and I LOVE scrambled eggs. Yay!

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