George Lang

Scrambled Eggs with Eggplant

Rántotta Törökparadicsommal

Preparation info

  • 10 to 12

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 tablespoons butter
  • 3 small or 2 medium-sized eggplants, diced
  • 1

Method

  1. Melt butter and sé diced eggplants. When soft, add garlic and cook for a few minutes more.
  2. Sprinkle with dillweed, mace and pepper.
  3. Beat the eggs lightly and add salt to taste. Mix eggs into eggplant and cook until eggs are scrambled.