Eggplant Chukka

Ingredients

• 2 pieces Eggplants (medium, cut into cubes)
• 2 pieces Tomatoes (ripe, diced)
• 3 cloves Garlic (minced)
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (ground)
• 0.5 teaspoon Paprika
• 0.25 teaspoon Cumin (optional)
• a pinch pinch Espelette pepper (optional, for heat)
• 10 leaves Fresh basil (chopped)
• 4 units Eggs (lightly beaten)

Instructions

1. Prepare the vegetables

   Wash the eggplants and tomatoes. Cut the eggplants into roughly 2 cm cubes, the tomatoes into dice, mince the garlic cloves and chop the fresh basil.

   Time: PT5M

2. Heat the oil

   Pour 3 tablespoons of olive oil into the pan and heat over medium heat.

   Time: PT2M

3. Sauté the eggplants

   Add the eggplant cubes to the pan. Stir constantly for about 8 minutes, until they are tender and lightly browned, absorbing the oil.

   Time: PT8M

4. Add the garlic

   Stir in the minced garlic and cook for 1 minute, stirring, until it releases its aroma.

   Time: PT1M

5. Cook the tomatoes and season

   Add the tomato dice, paprika, cumin, salt, black pepper and, if desired, a pinch of Espelette pepper. Cook for 5 minutes until the tomatoes break down slightly.

   Time: PT5M

6. Incorporate the basil

   Sprinkle the chopped basil over the mixture and stir quickly.

   Time: PT1M

7. Cook the eggs

   Make a small well in the center of the pan, crack the eggs into it. Let cook without stirring until the whites set, then gently fold with the vegetables to achieve a scrambled texture.

   Time: PT4M

8. Finish and serve

   Adjust seasoning if needed, remove from heat and serve immediately, optionally accompanied by fresh bread or homemade fries.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

12 g

Fat

15 g

Fiber

5 g