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Wash and dice the eggplant into small cubes.
Heat olive oil in a skillet over medium heat.
Add the eggplant and sauté for 7–10 minutes, stirring occasionally, until golden and soft.
Crack the eggs directly into the pan. Stir gently to scramble them with the eggplant, or let them cook sunny-side up if preferred.
Season with salt and pepper to taste.
Cook until the eggs are set to your liking.
Garnish with herbs and serve warm.
Serving and Storage Tips:
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