Eggs with eggplant

I love easy meals! This one calls for eggplant, eggs and the usual combo of garlic and onions. If you have prepared your toom ahead of time, then it is a breeze! It will take about 30 minutes to fix and you’ve got yourself a light and healthy and very satisfying meal.

Recipe inspired from The Arab Table, by May.S. Bsisu

INGREDIENTS:

• 1 pound of eggplant
• 6 eggs
• 1 large onion
• 6 cloves of garlic, mashed with a dash of salt
• mint
• 1/2 cup of olive oil
• pita bread

METHOD:

1. Cut  the eggplant in small dice  and place on a sieve over a bowl. Sprinkle with salt.
2. Chop the onion.
3. Preheat the oven to 400F.
4. Mash the garlic with a dash of salt.
5. Heat the olive oil in a large saucepan and when it is hot, add the onion.
6. Let the onion get golden, which will take about 15 minutes.
7. Drain the eggplant, squeeze the extra moisture with some paper towels and drop in the pot with the onions.
8. Brown the eggplants about 15 minutes on medium high heat.
9. Add the mashed garlic and saute with the eggplant and onion a few more minutes.
10. Form craters in the pan and drop in each one an egg (do so delicately )
11. Place the pan in the oven for about 8 minutes until the whites are firm.
12. Remove, sprinkle with mint, and serve with pita bread on the side. Sahteyn!

Comments

4 Comments  •  Comments Feed

1. 

   Reply

   farida says:

   Whenever I see a recipe with eggplant, I scream of joy:) I love the veggie. It’s so versatile. In Azerbaijan we make something similar to this combining eggplants with eggs. Your recipe sounds delicious. Thank you!

   On September 10, 2009 at 3:30 pm

   • 

     Reply

     Joumana says:

     Farida
     I would love to find out how it is done in Azerbaijan. Do you use kichk? (bulghur and yoghurt) like they do in Iran?

     On September 10, 2009 at 6:42 pm

2. 

   Reply

   Coolroom says:

   That’s a great dish and and very healthy and nutricious at the same time. Joumana, what you are referring to is called Kashk and it’s usually used in Iran as a topping for a similar dish with eggplant. Kashk gives it a bit of contrast in colour (for decoration) and taste but more importantly helps the digestion as eggplant can cause bloating. If Kashk is not available, you can use thick yogurt instead.

   On March 12, 2010 at 7:34 am

3. 

   Reply

   Nyel says:

   Tried this. Oh my, it’s good! Thanks for sharing. 🙂

   On June 6, 2013 at 11:36 pm