- Eggplant 1 kg.
- Eggs 3-4 pcs.
- Bouillon cube 1 pc.
- Cooking Oil
- Main Ingredients: Eggplant, Eggs
cutting board, knife, pan, spoon, spatula
1) I peel the eggplants and cut them into a small cube, my eggplants are not bitter, so I immediately cook, if your eggplants are sharp, salt them and leave them for 10 minutes, then rinse with water, squeeze a little and dry with paper towels. I add eggs to the eggplant. 3-4 pcs. will be sufficient. I love this recipe because everything is quick and easy, but tasty so that it’s hard to stop.
2) For this recipe, I use 1 bouillon cube, crumble it and mix everything. If you previously salted the eggplant, add half the cube. You can just salt if you do not use such cubes.
3) I pour vegetable oil into a pan and heat it. Eggs sink to the bottom, so be sure to mix, and then distribute half the eggplant with an egg not in a thick layer. Fry over medium heat on one side until golden brown, then mix, reduce heat to a minimum, cover and languish for 5-7 minutes under a closed lid until soft. In the same way, fry the second batch. Very tasty with fresh vegetables, and with any side dish. Give it a try. In season eggplant is an indispensable option!