Scrambled Eggplant

Fresh eggplant...yummy and with fresh eggs even more yummy.


Scrambled Eggplant
Mrs. J. A. Thompson

1 small eggplant
1/2 cup flour
1 teaspoon salt
1/4 teaspoon paprika
3 Tablespoons butter or margarine
6 eggs
3 Tablespoons milk
1/8 teaspoon pepper

Wash,peel and dice eggplant. Combine flour, 1/2 teaspoon salt and paprika. Dredge eggplant in flour mixture. Melt butter or margarine in heavy frying pan. Add eggplant and saute until brown, stirring frequently. Beat eggs. Add remaining 1/2 teaspoon salt and pepper. Pour over eggplant. Cook slowly until eggs are set, stirring frequently. Serve plain or with chili sauce.