Wash the eggplant, cut the ends and remove the skin a little, if preferred. Cut into small cubes. Finely chop the onion.
- Heat some extra virgin olive oil in a non-stick pan about 20-22 cm in diameter. Add the onion and a pinch of salt. Add the eggplant, garnish with the spices, mix for 5 minutes and add the chicken broth.
- Cook, stirring occasionally, until very tender, for about 10-15 minutes, ensuring that it does not get too dry.
- Beat the egg whites with the mustard, almond milk and a pinch of pepper and salt. Pour over the pan, distribute the mixture well, and cook on low heat for about 8-10 minutes.
- A silicone spatula can help to peel off the edges so you can check when they have curled from below and then turn over to cook on both sides.