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F426dda8 af62 4138 b0bb 1aaeacf6768c  2016 09 03 17 07 52
Ma'ayan Plaut
Ma'ayan Plaut

Last week's wine-braised eggplant, smashed a bit for more surface area, then mixed into an egg, milk, and potato starch batter with whole parsley and basil leaves and cooked on the stovetop like an omelet (flipped once in the middle) and topped with burst tomato sauce and pesto.

Best part of this dish: the potato starch helps keep the egg soft and custardy regardless of how long it's cooking for.