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Main Course
Sautéed Egg with Eggplant
Duration
40 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 2 piece eggplant
- 1 piece dry onion
- 2 clove garlic
- 2 piece green pepper
- 1 piece kapya pepper
- 1 dessert spoon tomato paste
- 3 piece medium tomato
- 1 small tea glass hot water
- 0.5 dessert spoon black pepper
- 0.5 dessert spoon red pepper flakes
- 0.5 dessert spoon thyme
- 0.5 dessert spoon sweet paprika
- 0.5 dessert spoon smoked red paprika
- 1 dessert spoon salt
- 3 piece egg
- 2 tablespoon olive oil
- 2 tablespoon slivered almonds
- 0.3 bunch fresh mint leaves
Step-by-Step Preparation
Speed:1x
1
Peel the eggplants in a striped pattern and dice them into cubes approximately 1.5-2 cm in size. Place the diced eggplants in a large bowl, sprinkle generously with salt, and let them sit for about 20 minutes. This process will remove the bitterness of the eggplants and allow them to release excess water. After the time is up, wash the eggplants thoroughly under plenty of cold water, drain them completely in a colander, and dry them with a paper towel. This step helps the eggplants absorb less oil when fried.
2
Finely dice the dry onions. Peel the garlic cloves and cut them into thin slices or grate them. After removing the seeds from the green peppers and the capya peppers, dice them into small cubes. Peel the tomatoes and prepare them as small cubes as well.
3
Heat a wide, non-stick pan over medium heat. Add 2 tablespoons of olive oil to the pan. Once the oil is hot, add the diced dry onions to the pan and sauté gently for about 3-4 minutes until they turn pink. When the onions soften, add the garlic and the chopped peppers. Continue to sauté for another 5 minutes until the peppers soften slightly.
4
Add the prepared and dried eggplant cubes to the pan. Sauté for about 8-10 minutes, stirring occasionally, until the eggplants soften and take on a slight color. At this stage, it is important for the eggplants to be well cooked and to release and absorb their water.
5
When the eggplants are sufficiently sautéed, add the tomato paste and sauté for another 1 minute until the aroma is released. Then, add the diced tomatoes, black pepper, red pepper flakes, thyme, sweet paprika, smoked red pepper, and salt to the pan. Mix all the ingredients well and ensure the aroma of the tomatoes integrates with the vegetables.
6
Add the hot water to the mixture and bring to a boil for 1 boil. Once it starts boiling, reduce the heat, cover the pan, and let it cook for about 10-12 minutes until the tomatoes release their juices and the vegetables are completely soft. Stir occasionally to prevent the dish from sticking to the bottom.
7
When the vegetables reach your desired consistency, create 3 separate spaces on the surface of the pan and crack 1 egg into each space. You can sprinkle a very small amount of salt and black pepper over the eggs. Cover the pan again and cook until the egg whites are completely cooked and the yolks are at your desired consistency (average 5-7 minutes). Leaving the egg yolks slightly runny will enhance the flavor.
8
While the eggs are cooking, place the slivered almonds in a separate small pan. Sauté on low heat, stirring constantly, until the almonds take on a slight color and become crunchy. If desired, you can caramelize them at this stage by adding a very small amount of sugar or honey, giving the almonds a shiny appearance and a slightly sweet touch.
9
Remove the cooked eggplant sauté with eggs from the stove. After transferring to a serving plate, serve hot by generously sprinkling the caramelized slivered almonds and finely chopped fresh mint leaves on top. It will be a wonderful meal with freshly sliced whole wheat or village bread on the side.
Chef's Tips
- Salting the eggplants and letting them sit, then washing them thoroughly, not only removes their bitterness but also ensures they absorb less oil during frying. This contributes to making the dish lighter.
- Creating small spaces in the pan while cracking the eggs ensures that each egg cooks separately and evenly, preventing them from breaking.
- If fresh tomatoes are not in season, you can use high-quality canned diced tomatoes instead of fresh tomatoes in the recipe; this will not affect the flavor.
- If you want to make the dish more filling and flavorful, you can sprinkle a small amount of grated low-fat kashar cheese or curd cheese over the top just before adding the eggs.
Alternative & Optional Ingredients
- You can add visual richness to your dish by using different colored bell peppers instead of green and capya peppers.
- You can adjust the amount of spices according to your own taste. You can increase the proportion of chili flakes for a more intense and spicy flavor.
- Instead of frying the eggplants, you can roast them in the oven at 180 degrees with a little oil for 15-20 minutes to achieve a lighter and different aroma. Roasted eggplants will add a deep flavor to the dish.
- Instead of cracking the eggs one by one, you can whisk them in a bowl and pour them over the entire dish, cooking them by mixing like an omelet.
Gourmet Recommendations
- Drizzling a few drops of high-quality extra virgin olive oil over the dish during service will further enrich its flavor and add Mediterranean touches.
- You can add an aromatic and refreshing touch to the dish by serving it with fresh thyme sprigs or fresh basil leaves.
- Depending on your preference, in addition to the temperature of the dish, it can also be served with a small amount of crumbled goat cheese or fresh curd cheese sprinkled on top, which will add a creamy texture to the flavor.
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Nutrition Facts
Per Serving
Calories254 kcal
Protein10 g
Carbohydrates25 g
Fat14 g
Fiber 9 g
Sugar 13 g
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