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Eggplant – Tomato – Scrambled Eggs

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 2 tomatoes, quartered
  • 4 eggs
  • some milk
  • Herbs, Italian style
  • sesame
  • n. B. Cheese (Gouda), grated
  • some oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and slice the eggplants. Fry in hot oil. Reduce heat, add the quartered tomatoes, and sauté briefly (until the eggplants are soft). Whisk the eggs with a little milk, salt, pepper, and the Italian herbs. Pour over the eggplants and let it set briefly. Sprinkle with Gouda cheese, stirring occasionally. Serve sprinkled with sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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