Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 large eggplant
  • 1 small onion, sliced thinly
  • 1 large tomato, chopped
  • 6 eggs, beaten
  • salt and pepper to taste

Instruction

  • With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.
  • Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.
  • In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
  • In a bowl, lightly beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.
  • Grease sides and bottom of an 8-inch cast-iron or an ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat-down
  • Cook for about 2 to 3 minutes or until eggs begin to set.
  • Remove from the stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are set and lightly browned.
  • Transfer onto a serving plate and cut into wedges.