Recipe:
Eggplant and eggs stir-fry that is the perfect for quick and easy meal.
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| Eggplant with eggs stir-fry recipe |
Fixings:
- 2 medium aubergines, cut into 1/2-inch thick rounds
- 4 eggs, beaten
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Discretionary:
1/4 glass chopped new parsley or cilantro
Enlightening:
1. Warm the olive oil in an expansive skillet or wok over medium-high warm.
2. Cook the aubergine cuts until they are delicate and gently browned, almost 5 minutes per side.
3. Sauté the chopped onion and minced garlic until the onion turns translucent.
4. Include the beaten eggs and scramble until completely cooked.
5. Season with salt and pepper.
6. Serve the aubergine and egg blend hot, alternatively topped with chopped parsley or cilantro.
This dish could be an extraordinary vegan choice, advertising protein, and a delightful taste. Appreciate!
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