½CupScallions or green onions, thinly sliced (4 stems), divided
¼TeaspoonPink salt (optional)
¼TeaspoonFreshly ground black pepper
2TablespoonExtra virgin olive oil
Fresh lime slices
Quinoa and black lentils (Check the link above)
Preheat the broiler.
Arrange the eggplant in a baking sheet and put it in the oven on the upper first shelf. Broil the eggplant turning every 2 minutes until the skin is all charred.
Take it out from the oven and let it cool to handle. Peel the blackened skin and discard. Gently flatten the cooked eggplant using a fork.
In a large bowl, place the eggs, 1/4 cup plus 2 tablespoon scallions, parsley, red pepper flakes, and pepper. Whisk just to combine and add the eggplant as you swirl making sure the eggplant is fully coated.
Place the large frying pan over medium-low heat. Add the oil followed by the eggplant. Pour any leftover egg mixture on top of the eggplant. As the pan warms up, the eggs and eggplant start to cook. Continue cooking until the edges are all set. This will take about 4-5 minutes. Using a turner spatula, gently flip upside down and continue cooking for another 3-4 minutes or until it is lightly brown. Transfer to a serving plate top with diced tomatoes and the remaining 2 tablespoon scallions, serve immediately.
Serve as a vegetable side dish or on its own with steamed rice or quinoa and lentils.
Salt is optional especially if you use fish sauce as your condiment.