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Prepare the Eggplant: Begin by slicing your eggplant into ½ inch thick rounds. Lay them out on a paper towel and sprinkle a little salt on each side. This helps draw out excess moisture and bitterness. Let them sit for about 10 minutes, then pat dry.
Cook the Eggplant: Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant slices. Fry them until they are golden brown and soft, about 4 minutes on each side. Remove the eggplant from the skillet and set aside on a plate.
Scramble the Eggs: In the same skillet, crack the eggs and lightly beat them with a fork. You can add a little salt and pepper to taste. Pour the eggs into the skillet, reducing the heat to low. Let them cook without stirring for a minute to let the bottom set. Then gently stir and scramble the eggs until they are softly set but not dry.
Assemble the Dish: Arrange the cooked eggplant slices on a serving plate. Spoon the scrambled eggs over the eggplant. If you have some, sprinkle chopped fresh herbs like parsley or basil on top for a touch of color and freshness.
Serve and Enjoy: This dish is best enjoyed warm. It pairs wonderfully with a side of crusty bread or a light salad, making for a balanced meal.
This eggplant and egg recipe is not only simple and economical but also full of flavors that satisfy. It’s a testament to the fact that you don’t need a long list of ingredients to make something truly delicious. Enjoy the creamy texture of the eggs with the rich, almost meaty flavor of the eggplant for a meal that feels both comforting and luxurious. Bon appétit!
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