Scrambled Eggplant

ab70944646-2Scrambled Eggplant

1 large eggplant such as Market Supreme.
2 large fresh eggs
Salt and pepper
Olive oil or coconut oil
Slice the eggplant into 1 cm thick rounds

Rub the rounds with salt and let them sit on your sink 5-10 minutes to leach out the bitter tannins.
Rinse off the eggplant slices in cold water to remove excess salt and pat dry on kitchen towel.

Now heat a couple of tablespoons of oil in a large frypan. Heat to moderately hot. Add the eggplant slices and cook each side until browned and starting to go soft.

While they are cooking, break the eggs into a cup and whisk with a fork.
Pour the egg over the eggplant and turn down the heat to low.Cook a minute or two until the egg is firm then scoop out of the pan and serve hot with pepper ground over the top

The combination of crispy egg bits and soft eggplant is really lovely.