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I'm growing two white aubergine (or eggplants) plant on my rooftop: I tought they would only produce a few fruits, but they're incredibly productive. I'm harvesting dozens of small long white eggplants, delicate and delicious.

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They're perfect for frying: simply remove the stalk and cut into slices. It is not necessary to keep them in salted water like other types of eggplant.



White Eggplant Omelette

Ingredients
250g white eggplant
1 white onion
2 eggs
100g smoked scamorza (or other smoked cheese)

Directions
Cut the eggplant into slices 1 cm thick and fry immediately in hot oil, turning when golden. Remove from pan and keep aside.
Cut the onion into slices and stew it with a little oil for about ten minutes until transparent. Remove from heat.

Beat the eggs and pour into a large pan. Let set a few minutes.

Arrange the eggplant slices on the frittata, in an outer circle, and the stewed onion slices in the center.

Distribute the smoked scamorza and cook covered for a few minutes until the cheese is melted.

Do not turn the omelette, but serve it immediately.

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One year ago: Cauldron Meatballs

Two years ago: Crepes with mushrooms and marjoram

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This is my contribution to Weekend Herb Blogging, an event handled by Cook (almost) anything at least once that I'm proud to host this week.

WHB #250: Recap

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