Serve these scrambled eggs for breakfast or for a light lunch.


1 medium eggplant

2 tablespoons butter

4 eggs

½ cup bread crumbs

1 teaspoon salt

1 tablespoon olive oil


Peel the eggplant and cut into cubes. Cook the eggplant in boiling salted water for 3 minutes; drain in a colander and set aside. Heat the butter in a skillet and sauté the eggplant until golden on all sides. Beat the eggs in a medium bowl; add the bread crumbs, salt, and the eggplant. Heat the olive oil in the skillet and pour in the egg mixture. Cook, stirring occasionally until the eggs are set.


Serves 2.


country : Mozambique

course : egg dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton