184
Gluten Free Eggplant Torta with Tomato Salsa
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
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 on high. 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!
