"Koskosela" omelet with white eggplant

Category: Mediterranean Diet, Santorini Recipe.
Serves: 4 ,
Preparation time: 30min,
Level: Easy,
Blog: LuxuryOliveOil

Eggs » Main Courses » Greek recipes

Recipe Language : English


1 eggplant flask (preferably white, which is sweeter)
20 cherry tomatoes (or 4 large tomatoes)
5 eggs
80 ml ^eleon^ extra virgin olive oil
1 scant tsp. sugar
chopped basil, mint or parsley for serving
salt and freshly ground pepper
100g. goat cheese

Peel the eggplant peel and grate on a coarse grater. Puree the tomatoes (or tomatoes) in a food processor.
In a spacious -preferably antikollitiko- pan, heat the oil over medium-high heat for about 1 minute.
Add the grated eggplant, salt and pepper and sauté, stirring with a wooden spoon, for 3-4 minutes.
Add the crushed tomatoes and sugar and cook over high heat for 6-7 minutes or until the sauce is to drink fluids, stirring occasionally. Beat eggs slightly and add to the pan.
Cook, stirring continuously, until cooked egg and thickens strapatsada but to dry for about 2-3 minutes.
Withdraw, sprinkle with the herb of your choice and cheese, grated or crumbled and served with your choice of bread or nut.

Recipe Details

Recipe Name : "Koskosela" omelet with white eggplant
Recipe Chef Name : Stavros G.
Recipe Course : Main Courses
Recipe Type : Eggs
Recipe Cuisine : Greek recipes
Recipe Diet :

Recipe Submitted By
Name : Stavros G.
Town : Athens
Region : Attiki
Country : Greece
Tel : 00306932858585
Email : sales@luxuryoliveoil.gr
URL : http://www.luxuryoliveoil.gr/

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