Eggplant omelette, with raisins and piniekerne

Ingredients for Eggplant omelette, with raisins and piniekerne

Instructions for Eggplant omelette, with raisins and piniekerne

To prepare the Eggplant omelette, with raisins and piniekerne recipe, please follow these instructions:

Heat the oven up to 175 degrees.
Heat the oil to 190 degrees in a frying pan.

Move the aubergines alternately soon after each other. Let them drip on a piece of paper roll. In a mortar, clove garlic and breadcrumbs together, add milk just enough to make it thick. Remove the remaining boiled oil from the dish, leave a thin layer of oil at the bottom, place the aubergines at the bottom of the dish.

Mix the garlic together with raisins and pinikerns with the eggs, add a little salt and pour over the eggplants. Bag for approx. 15 min. Or until the eggs are almost dry. Carefully pour the omelette onto a large dish, cut into pieces of teaspoon and serve them warm or room temperature

tips:
Do not save on oil. Ironically, aubergines absorb less oil on rich oil than if there is too little.