Scrambled eggs with Eggplant

Ingredients for Scrambled eggs with Eggplant

Instructions for Scrambled eggs with Eggplant

To prepare the Scrambled eggs with Eggplant recipe, please follow these instructions:

Cut the Aubergine into slices that are fried in oil in a frying pan, 3-4 minutes on each side. Let them drain on paper towel. Put the slices into the edge of a large platter and keep it warm. Whip the eggs with salt and pepper, and let scrambled nuisance congeal in butter over low heat. Pour them up in the middle of the dish. Chop the parsley with peeled garlic, mix the sesame seeds in and grate it on the forehead in very little oil. Sprinkle over eggs.