Cooking with Peachy

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Difficulty: 

Preparation time: 20′

Servings: 8

Calories per serving: 205 kcal

Ingredients:

Procedure:

1. Melt the butter in a large non-stick frying pan and saute the minced onion for 1 minute.
2. Add the minced ham and stir for 1 minute.
3. Add the eggplant cut into bite size.
4. Stir well and then add the bouillon cube and salt.
5. Cook over a low heat with the lid until eggplant start to be soft and then add the black pepper powder and tomato paste.
6. Mix well and once eggplant are well cooked press them with a ladle to create a flat surface and then pour the beaten eggs all over.
7. Sprinkle with the cheese, cover with the lid and cook until cheese has melt and eggs are firm.
8. Finish the cake with a dash of minced parsley.