Eggplant Scramble Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions and bell peppers until they are soft and translucent.
• STEP 2.Add diced eggplant and cook until it becomes tender and slightly browned.
• STEP 3.In a separate bowl, beat the eggs and season with salt and pepper.
• STEP 4.Pour the beaten eggs over the cooked vegetables and stir gently until the eggs are fully cooked.
• STEP 5.Serve the eggplant scramble hot with a side of toast or fresh salad.

Cooking Tips

• Make sure to dice the eggplant into small pieces to ensure even cooking.
• You can add other vegetables like mushrooms or spinach for added flavor and nutrition.
• Feel free to adjust the seasoning according to your taste preferences.

Storage and Serving

• Leftover eggplant scramble can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the scramble in a pan or microwave before serving.
• Serve the eggplant scramble as a filling breakfast or brunch option, accompanied by toast, fresh salad, or a side of fruit.