EGG SCRAMBLE

Preparation Method :

• Top and tail the aubergines and halve them lengthways.
• Arrange on a large plate, cut sides down, and cover with kitchen paper. Cook for 10 minutes or until soft.
• Scoop the flesh out of the skins directly into a food processor with the lemon juice and work to a coarse puree.
• Place the oil in a 6 cups dish. Heat, uncovered, for 20 - 30 seconds. Stir in the onions and garlic.
• Cook, uncovered for 5 minutes. Beat the eggs with the milk and season thoroughly to taste.
• Pour into the dish and scramble with the onions and garlic for 2 minutes, stirring every 30 seconds.
• Mix in the onions and garlic and add the aubergine puree.
• Continue to cook, uncovered for 5 minutes, stirring every 20 seconds, until the mixture thickens and the eggs are scrambled. Serve on hot buttered toast.