Though we usually eat this for breakfast this omelet can be eaten also for lunch or supper. Preparation is a breeze and it includes my favorite pure ground black pepper.
Ingredients:
- 2 eggplants
- 2 medium eggs
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup cooking oil
Method:
- Boil eggplants until brown or skin easily peels.
- Meanwhile, beat the eggs with salt in a small bowl.
- Skin eggplants and slice crosswise into half.
- Flatten eggplants in a shallow bowl.
- Pour over the beaten eggs turning once to coat eggplant slices.
- In a shallow pan set fire to medium to heat the cooking oil.
- Sprinkle with black pepper just before placing the eggplants in the pan.
- Turn eggplants when brown on the other side.
- Cooking is done when both sides are golden brown.
