Eggplant and Feta Scramble

Eggplants are one of the few vegetables that can stand up to really high heat, which deepens their flavor and caramelizes their outside. They're also a great way to add some meatiness to a vegetarian scramble. The feta cheese adds a salty, tangy flavor that complements the sweetness of the eggplant and bell pepper.

The first time I made this scramble, I was looking for a way to use up some leftover eggplant. I had no idea what to expect, but I was pleasantly surprised by how delicious it was. The eggplant was soft and flavorful, the bell pepper added a bit of sweetness, and the feta cheese gave it a nice salty tang. I've been making this scramble ever since, and it's become one of my favorite vegetarian breakfast recipes.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped eggplant
• 1/2 cup chopped bell pepper
• 1/4 cup chopped onion
• 2 eggs
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh herbs, for garnish (optional)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add eggplant, bell pepper, and onion and cook until softened.
3. Push the vegetables to one side of the skillet and crack the eggs into the other side.
4. Cook the eggs until they are cooked to your desired doneness.
5. Stir in the feta cheese and season with salt and pepper.
6. Garnish with fresh herbs, if desired.

Why It Works

• The high heat caramelizes the eggplant and bell pepper, giving them a deep, rich flavor.
• The feta cheese adds a salty, tangy flavor that complements the sweetness of the eggplant and bell pepper.
• The eggs bind the scramble together and make it a hearty and satisfying meal.