Ingredients to make Scrambled
- eggs with aubergine roasting: 6 eggs
- 2 large tomatoes
- 2 aubergines
- 2 large green peppers 2 large
- white onions
- 2 cloves of garlic
- 1 small zucchini
- 8 tablespoons of olive oil
- ½ teaspoon of freshly ground black pepper
- Parsley, chopped to taste
How to make aubergine scalding scramble :
Step NO 1
Wash the tomatoes, zucchini and aubergines, peel the onions and cut into large slices. We wash the peppers and cut into strips and leave the garlic unpeeled. Grease a baking tray with a little oil.
Step NO 2
Put the vegetables in it and season with salt and pepper. Cook in a conventional oven (with hot air and resistance) at 180 ºC, for 45 minutes, turning them from time to time.
Step NO 3
Subsequently, we place the cooked vegetables in a large bowl. Peel and crush the garlic cloves, add the olive oil and salt. We season the vegetables with this mixture. Sprinkle with the juice released during cooking and sprinkle with finely chopped parsley.
Step NO 4
We put part of the escalivada in a pan and add 6 half beaten eggs. We curdle over low heat (a scrambled mixture should be creamy and not excessively curdled). We put to point of salt and serve hot.
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