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.
I don't like to eat egg plants...perhaps scrambled eggs with tomatoes instead? :)
ReplyDeleteall perhaps :)
DeleteWe have plenty of eggs, all I need is eggplant.
ReplyDeletenom nom ... that looks like something that is right up my alley.
ReplyDeleteScrambled eggs with eggplant! I never would've thought of this. Thanks for the suggestion. :)
ReplyDeleteThis sounds like a perfect healthy breakfast! Once my eggplant comes in, in the garden, I will have to try this out. Thanks for sharing!
ReplyDeletePerfect combo. Add tomatoes and it would be perfect!
ReplyDeleteI have scrambled eggs almost everyday for breakfast. I am not sure if I like eggplant but going to give it a try again!
ReplyDeleteI would have never thought of this combination perfect!!!
ReplyDeleteWe love scrambled eggs around here! This recipe looks delicious and one I can't wait to make! Thank you for sharing!
ReplyDeleteWow, this looks amazing! Can't wait to try it. Thanks for sharing!
ReplyDeleteThis sounds delicious. I always forget to use eggplant, and I LOVE scrambled eggs. Yay!
ReplyDelete