Eggs with Eggplant
4 eggplant, medium size
Cut the stalks off the eggplant. Wash and dry them. Cut in half lengthwise and score the flesh with a sharp knife, making a criss cross pattern.
6 tablespoons of oil
4 onions or 2 small spring onions
12 ounces of tomatoes
1 ounce of parsley
1/2 teaspoon of dried thyme
1/2 teaspoon of sugar
black pepper, freshly ground
Heat 2 tablespoons of oil in a wide, non-stick fry pan. Place 4 eggplant halves cut side down in the pan and fry over medium heat for 10 minutes, turning over twice. Remove from the pan. Add another 2 tablespoons of oil and fry the remaining eggplant halves.
Preheat oven to 350º. Grease a large ovenproof dish with oil. Clean and slice the onions or spring onions. Slice the tomatoes in half and finely chop. Wash, dry and finely chop the parsley.
Arrange the eggplant halves in the baking dish, cut side up. Carefully scoop out the flesh of the eggplant to create a space for the filling and the eggs. Set aside.
Heat the remaining oil in a pan. Sauté the onions, tomatoes and the flesh of the eggplant over medium heat for approximately 5 minutes. Add salt, pepper and sugar. Add thyme and half of the parsley.
Fill the eggplant halves with the mixture. Make a little well in the center of each one and break an egg into it. Bake in the middle of the oven for 10-15 minutes. Sprinkle with the remaining parsley and serve.
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