Recipe information
Yield
makes 2 Servings
Ingredients
2
tablespoons olive oil
5
baby (plum-size) purple eggplants, stemmed, split lengthwise
4
large eggs
3
tablespoons coarsely chopped pitted brine-packed green olives
2
tablespoons chopped fresh basil
1
/4 teaspoon salt
1
5.2-ounce package Boursin cheese with herbs and garlic, divided
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Preparation
Step 1
Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Step 2
Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.