🍆 Eggplant and Tomato Scramble

Ingredients

• 🥚4 eggs
• 🍆about 9 oz (250 g) eggplant
• 🍅2 tomatoes
• 🌿1 tsp dried oregano
• 🫒1 tbsp (15 ml) olive oil
• 🧂to taste salt

• Recipes with eggs
• Recipes with eggplant
• Recipes with tomato

How to make it, step by step

1. Cut the eggplant into 1/2-inch (1 cm) cubes; salt them and let sit for 3 minutes, then pat dry with a paper towel.
2. Sauté the eggplant in oil over medium-high heat for 6 minutes, until golden.
3. Add the chopped tomato and the oregano; cook for 4 minutes.
4. Beat the eggs with salt, pour them in, and stir gently until set, 2-3 minutes.
5. Serve right away.