Eggplant pan with striped omelette

Ingredients for 2 servings:

• 1 eggplant(s)
• 2 eggs
• 1 tbsp vegetable broth, instant
• 2 tbsp vegetable oil
• 100 ml water, hot
• 5 tomatoes, dried
• 1 spring onion(s)
• some salt and pepper, black
• Herbs of Provence

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Mediterranean vegetable pan meets Japanese kinshi tamago

Preheat a pan. Cut the eggplant into 1 cm thick slices and fry with 1 tablespoon of oil for about 2 minutes until the slices begin to brown. Meanwhile, finely chop the tomatoes, finely slice the spring onion, and add both. Season with pepper to taste. Dissolve the stock in about 100 ml of water and deglaze the pan. Now add the herbs and immediately cover. Add a little more water if necessary. Cook the whole thing over reduced heat for about 5 minutes. The eggplants are ready when they are soft and slightly translucent. Meanwhile, beat the eggs well with pepper and salt. Heat a second pan and heat a little oil in it. Now add half of the egg mixture to the pan. Swirl the pan to distribute the egg evenly. The thinly laid egg should cook in no time. Turn the omelet over, cook on the other side until crispy, and place it on a board. Repeat with the remaining egg. Then cut the omelets into approximately 1 cm wide strips and serve with the eggplant.