I loved this recipe, so easy and so filling. I added extra veggies (zucchini & mushrooms). And rather than put the aubergine slices in the oven I sprayed the slices with olive oil and fried in a chargrill pan. Then I served it with rocket on top
Very tasty, filling scrambled egg on veggie toast which can be for breakfast, lunch or tea.
Ingredients
• 2 x medium eggs
• 1 x Aubergine
• 1/2 red bell pepper
• 1 x spring onion
• Rapseed oil
• salt & pepper
Method
Pre-heat the oven to 180 degrees
Wash the Aubergine first; trim the aubergine top and bottom, and slice into 1-2cm slices.
Oil a baking tray and places the aubergine slices on the tray; ensure both sides of the slices are covered with oil. Season with salt and pepper and put into to the oven for 15-20 minutes.
Whilst the aubergine is cooking, trim the spring onion, leaving as much of it intact. Cut the onion into fine slices, and do the same with the pepper; whisk the two eggs, add the onion and pepper.
With about 3 minutes left on the aubergine, add the egg mixture to a hot pan with a little butter. Mix together until scrambled. Remove the aubergine and add the scramble mixture and enjoy.....
How did you find the recipe?