Ingredients
4 eggplants (about 2 lb.)
4 large eggs, beaten
2 tbsp. grated pecorino
Olive Oil
4 plum tomatoes, peeled, seeded, and chopped, I used a 14 oz can of diced tomatoes, drained
Salt
Method
Peel the eggplants and cut them in small cubes. Put the cubes in salted water for about 1 hour. Meanwhile, mix the eggs and pecorino and set aside. Rinse and drain the eggplant cubes. Heat 1/4 inch of olive oil in a high-sided pan and fry the eggplant cubes until golden. Add the tomatoes and egg mixture and stir to cook the eggs until they set. Serve immediately.
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