Scrambled Eggs with Eggplant

Wash and peel the eggplant, then cut it into small cubes about ½ inch in size.

Heat the oil in a large skillet over medium-high heat until shimmering.

Add the eggplant cubes to the hot oil and cook, stirring occasionally, until they are soft and lightly golden.

Crack the eggs into a bowl and whisk them together with a pinch of salt until well combined.

Pour the whisked eggs into the skillet with the cooked eggplant, stirring gently and continuously as they cook.

Continue stirring until the eggs are set but still slightly creamy, about 1-2 minutes more.

Taste the dish and adjust seasoning with additional salt if needed, then serve immediately while hot.