Eggplant Salad
Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.
10 Minutes
Serves 2
Medium
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Ingredients
2 oz. butter
4 eggs
3 oz. cheese
½ cup sour cream
salt
cayenne pepper
25 oz. green asparagus
1 tbsp olive oil
1½ tbsp lemon juice
3 oz. butter
Nutrition
| Net carbs | 3 % (4 g) |
| Fat | 66 % (39 g) |
| Protein | 31 % (42 g) |
| kcal | 546 |
Directions
- Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
- Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
- Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
- Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
- Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
- Serve the asparagus with the sautéed butter and the creamy eggs.
Additional Tips
Explore your side dish options! Serve with aioli and a hearty salad. Or how about a delectable cauliflower mash?
And don’t let any of this chicken go to waste! It’s just as delicious – and versatile – the next day. Serve it cold or warm, or as the centerpiece of a gorgeous salad!
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