Eggplant, An omelette, Breakfast, Dmitry Shurshakov, We're not going anywhere

Omelet with eggplant

The omelette is quick and easy to prepare, but thanks to the kimchi sauce and coconut milk, it takes on a whole new, special taste. You seem to have had breakfast on the other side of the world - somewhere in the noisy and crowded Southeast Asia.

Ingredients

Servings 1
  • 50 g eggplant
  • 20g kimchi sauce (prepared)
  • 40 g coconut milk
  • 2 eggs
  • 10 g green
  • 20 g cashew nuts
  • 2 g sesame
  • salt to taste

Cooking

Step 1

Cut the eggplant into cubes and fry on the grill.

Step 2

Mix the sauce, milk, eggs and coarsely chopped greens into the omelette mixture and pour over the eggplant. Salt. Sprinkle with nuts and sesame seeds when serving.

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