25 minEggplant Scramble
A perfect harmony of roasted eggplant and eggs that adds color to breakfast tables.
- Prep
- 10 min
- Cook
- 20 min
- Time
- 30 min
- Servings
- 2
- Calories
- 280
- Level
- Easy
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
- Gluten-free
Servings2
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 medium eggplants
- 3 eggs
- 1 tbsp butterInstead: olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch chili flakes
- 2 tbsp grated cheddar cheese
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Roast the eggplants on the stove or in the oven and peel them.
- 2
Finely chop the roasted eggplants with a knife.
- 3
Melt the butter in a pan, add the chopped eggplants and sauté for 2 minutes.
- 4
Whisk the eggs in a bowl and pour them over the eggplants.
- 5
Add salt and spices, then cook while stirring until the eggs are set.
- 6
Finally, sprinkle with cheddar cheese and serve once melted.
Note. You can grate a clove of garlic to enhance the smoky flavor of the eggplants.
Questions
What if the eggplants are bitter?
Soaking them in salted water for 15 minutes before roasting removes the bitterness.
Can it be made vegan?
You can prepare a vegan version by using tofu instead of eggs and olive oil instead of butter.
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