Egg with Eggplants and Grilled Tomato

Ingredients

• Eggplant1 cup (90 g)
• Tomato1/2 count (65 g)
• Egg2 count (110 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe, you need to soak the sliced eggplants with salt for 10 minutes. Then wash and drain.

2. 2

   Step 2

   Preheat the grill and, once heated, pour the oil and spread.

3. 3

   Step 3

   Add the eggplants and cook over medium-high heat for 4-5 minutes.

4. 4

   Step 4

   In the meantime, slice the tomato. Once you flip the eggplants, turn off the grill.

5. 5

   Step 5

   Once the vegetables are almost done, crack two eggs and cook until the white sets.

6. 6

   Step 6

   Add salt and pepper to taste and sprinkle with chopped parsley.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Eggplants and Grilled Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.