Smoked Eggplant and Sucuk Scramble

Instructions

1. 1

   Preheat grill to medium-high heat. Pierce the eggplant all over with a fork and grill for 20-25 minutes, turning occasionally, until softened and charred. Let cool slightly, then peel and finely chop the flesh.

   ~25 min
2. 2

   While the eggplant is grilling, thinly slice the sucuk, dice the red bell pepper and onion, and mince the garlic.

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sucuk slices and cook for 3-4 minutes per side until browned and slightly crispy. Remove from skillet and set aside.

   ~8 min
4. 4

   Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and red bell pepper and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

   ~8 min
5. 5

   Add the chopped grilled eggplant to the skillet with the vegetables. Stir to combine and cook for 2-3 minutes.

   ~3 min
6. 6

   In a mixing bowl, whisk together the eggs with salt and pepper.

   ~1 min
7. 7

   Pour the whisked eggs into the skillet with the eggplant mixture. Add the cooked sucuk back into the skillet. Cook, stirring gently with a spatula, until the eggs are set but still moist.

   ~5 min
8. 8

   Stir in the chopped fresh parsley. Serve immediately.