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.