Cretan eggplant omelette

Ingredients for 1 servings:

• 100 g eggplant(s), purple
• 500 g water
• 10 g salt
• 1 tsp, heaped citric acid, crystalline
• 20 g carrot(s)
• 1 pepper, red, long, medium hot
• 20 g almond sticks
• 1 medium-sized garlic clove(s), fresh
• 2 eggs, size M
• 20 g feta cheese, crumbly
• 1 pinch(s) chicken broth, granulated
• 2 pinches of chili powder
• 1 pinch(s) black pepper, from the mill
• 1 tsp salad herbs from Crete, dried
• 3 tbsp orange juice
• 6 tbsp extra virgin olive oil
• n. B. Celery leaves
• e.g. feta cheese, crumbly
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A spicy Cretan appetizer.

Wash the fruit and vegetables, peeling if necessary. Mix the water, salt, and citric acid. Cut off the bottom end of the eggplant, cut crosswise into approximately 6 mm thick slices, and immediately add them to the brine. Hold the slices under water with a small plate. After 15 minutes, dry them in a fresh tea towel. Meanwhile, slice a carrot into silk threads. Cut the peppers lengthwise, remove the seeds, and cut crosswise into thin strips. Crush the garlic clove. Fry the carrot and pepper threads, as well as the almond slivers, with 2 tablespoons of olive oil for 3 minutes. Remove from the pan and add the rest of the olive oil. Add the dried eggplant slices and brown on one side. Meanwhile, break the eggs and whisk. Mix in all the ingredients, from feta cheese to orange juice, and the fried vegetables. Turn the eggplant slices over in the pan and pour the egg mixture over them. Sprinkle the garnish ingredients, if desired, over the raw egg mixture and cook with the lid on until the egg mixture is completely set. Transfer to a serving plate and serve warm with white bread.