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Ingredients
2 to 3 medium Chinese eggplants
3 large eggs, beaten
1 handful of cherry tomatoes, quartered
3 tablespoons fresh cilantro, chopped
⅓ of a small red onions, diced
1 small jalapeno, minced
2 tablespoons vegetables oil
½ of lime juiced
salt and pepper
Instructions
- Preheat broil. Place the eggplants on a rimmed baking dish.
- Roast the eggplants about 15 minutes or until the skin looks partly burned turning once. Remove and let cool for few minutes before peeling the skin off.
- Chop the eggplants discarding the stem.
- In a medium bowl, beat the eggs and season with salt and pepper.
- Preheat a non stick pan on medium heat. Add 1 tablespoon of oil.
- Combine the eggplants and eggs together season a little bit. Scoop the eggplant mixture (like making pancakes) fry for 2 to 3 minutes per side. Transfer to a plate.
- Mix all the ingredients for the salsa in a medium bowl. Season with salt and pepper.
- Top with salsa. Enjoy!
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