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Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt over them and let sit for 20 minutes to remove bitterness. Rinse and pat dry.
Heat olive oil in a pan over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove and set aside.
In the same pan, sauté onion and garlic until soft and translucent.
Add paprika, cumin, salt, and pepper; stir well.
Beat the eggs and pour over the onion mixture, stirring gently until cooked but still moist.
Layer the cooked eggplant slices back in the pan, pour the egg mixture over, and cook on low heat until eggs are set.
Garnish with fresh parsley before serving.
Serving and Storage Tips
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