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Eggplant pan

updated

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Ingredients for 4 servings:

  • 2 large eggplants
  • Iodized salt
  • 2 tbsp margarine
  • 100 g ham, cooked
  • 1 jar wine, white, dry
  • 2 eggs
  • 6 tbsp sour cream
  • Pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

breastfeeding-friendly

Peel the eggplants, cut into 1 1/2 cm thick slices, and sprinkle with salt. Let stand for about 30 minutes. Then dab any excess liquid from the slices with kitchen paper. Heat the margarine in a large frying pan and fry the eggplant slices on both sides. Dice the ham, add it, and deglaze with wine. Cover the pan and simmer over low heat for 10 minutes. Meanwhile, mix the eggs, cream, pepper, and salt. When the eggplants are cooked, pour the egg wash over them and let it set. Serve with toast or rice.

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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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