Scrambled eggs with Eggplant Caviar
40 min. Recipe Yield:
2 servings Difficulty:
Simple recipe
Scrambled eggs with eggplant caviar - a recipe for cooking Georgian dishes, eggplants baked in the oven or fried in a dry frying pan will add lightness and at the same time satiety to scrambled eggs. The cilantro and parsley greens complement this scrambled eggs, it will add not only beauty to the dish, but also an extraordinary aroma and taste of scrambled eggs with eggplant. You can serve scrambled eggs in the same frying pan, you can also sprinkle with finely chopped walnuts if you wish.
Recipe Ingredients
Cooking Recipe
To cook the recipe Georgian cuisine scrambled eggs with eggplant caviar, wash the eggplants and bake in the oven or in a dry frying pan until almost charred. When the eggplant has cooled slightly, remove the skin. Finely chop the garlic and hot pepper, crush the coriander in a mortar or use already ground.
Chop eggplant without peel and mix with garlic, pepper, coriander, finely chopped onion, salt and pepper.
In a separate bowl, beat the eggs, beat lightly, you can use a fork, add salt, ground black pepper, finely chopped greens and mix.
Add butter to a heated frying pan, when it melts add eggplant caviar, after 2-3 minutes pour in the egg mixture, cover, reduce heat and cook for another 2-3 minutes. Ready scrambled eggs with eggplant caviar can be served in the same pan.