Leftover roasted, peeled eggplant from the day before is chopped and sautéed in garlicky butter, then eggs are cracked in and quickly stirred through. It reaches the table in fifteen minutes, cheap and smoky in flavour.
Melt the butter in a pan, add the minced garlic and cook for half a minute until fragrant, being careful not to burn it.
Add the chopped roasted eggplant to the pan and cook for 3 minutes with the salt and black pepper to warm it through.
Crack the eggs directly into the pan, lightly break the yolks with a fork and scramble for 3 minutes until just set but still a little wet.
Remove from the heat, sprinkle with the grated kashar cheese and serve hot.
Drain the roasted eggplant well, or the pan turns watery before the eggs set. Be careful not to burn the garlic, as it turns bitter. Allergens: contains egg and milk (butter).
Kaşar bulamadığım için üzerine biraz beyaz peynir ufaladım, editör notundaki gibi daha tuzlu ve dağılan bir sonuç oldu; yine de tadı benzer, iki dakika kadar erken ocaktan aldım ki peynir eriyip akmasın.
Patlıcanı yeterince süzmediğim için tarifte yazan 8 dakika yetmedi, 12 dakikaya çıkardım ki su tamamen çekilsin. Süzme işine bir dahaki sefere daha çok zaman ayıracağım.
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