This dish is rich in protein, light and, above all, delicious. It goes very well with a good slice of sourdough / wholemeal bread or basmati / brown rice.
Ingredients
- 3 eggplants
- olive oil
- 3 garlic cloves crushed
- 1 tbsp Parsley chopped
- 1 tbsp coriander chopped
- 1 tbsp paprika powder
- 1 tsp cumin
- 1 red pepper finely chopped
- 1 white onion finely chopped
- 15 cherry tomatoes cut in half
- 400 g tomato passata
- 2 tbsp Lemon Juice
- 1 tbsp red wine vinegar
- 4-6 eggs depending on the number of people
- feta cheese
Servings: people
Units:
Instructions
- Cut the eggplants into 1 cm-thick slices. Brush each side with olive oil using a pastry brush. Arrange in a single layer on a baking sheet.
- Bake at 180 °C for 30 minutes, turning over after 15 minutes so that both sides cook evenly.
- In a large bowl, combine the garlic, parsley, coriander, paprika, cumin and chilli.
- Once the eggplants are cooked, remove from the oven. Cut into quarters and add to the spice mixture. Mix well so all pieces are coated evenly.
- In a large frying pan, add 1 tbsp of olive oil and the chopped onion and sauté for 3 minutes over low heat. Add the cherry tomatoes and cook for a further 5 minutes.
- Add the canned tomato purée and simmer for 5 minutes.
- Add the eggplant and tomato spices to the pan. Mix well and bring to the boil.
- Add lemon juice and red wine vinegar and stir.
- Using a spoon, form small hollows in the mixture and crack an egg into each one. Sprinkle with crumbled feta. Cover with a lid and bake for 5-7 minutes, or until the eggs are cooked, as preferred. Check frequently during the last two minutes as the eggs cook quickly.
- Season and sprinkle with extra-fresh coriander before serving.
Recipe Notes
Get all the ingredients you need at Farmy!
What do you think?