Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 5 Baby (plum-size) purple eggplants - stemmed, and split lengthwise

  3. 4 Eggs (large)

  4. 3 tablespoons 45ml Coarsely-chopped pitted brine-packed green olives

  5. 2 tablespoons 30ml Chopped fresh basil

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1 Boursin cheese with herbs and garlic - - (5 1/5 oz), divided

Instructions Jump to Ingredients ↑

  1. Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut-side down, spacing evenly. Cover; cook until tender, about 10 minutes.

  2. Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend.

  3. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.


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