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poaching, stewing Middle Eastern
Spicy Eggplant and Tomato with Poached Eggs

Photo by: Jan Baldwin
Comments: 0
 

Recipe

Yield: Serves 2

Ingredients

  • 1 large eggplant
  • Salt and pepper 
  • 2 tablespoons olive oil 
  • 1 clove garlic, peeled and finely chopped 
  • 1 onion, peeled and finely chopped 
  • ½ teaspoon smoked paprika 
  • 1 cup (250 g) chopped tomatoes
  • 1 teaspoon tahini 
  • 1 teaspoon brown sugar
  • A splash of white wine vinegar
  • 4 eggs
  • 1 tablespoon lemon juice 
  • A handful of chopped fresh parsley

Directions

Cut the eggplant into bite-size chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt. Drain, rinse, and pat dry. 

In a heavy-bottomed frying pan, heat a tablespoon of oil, add the garlic and onion, and cook for a few minutes until softened. Add the eggplant along with the rest of the oil, making sure the eggplant is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally. Add the tomatoes, tahini, and brown sugar and cook for another 10 minutes, mixing it all through. Taste and season accordingly. Keep warm to the side.

Poach the eggs in a pan of gently boiling water (a splash of white wine vinegar should stop them separating). You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding). 

At the last moment, add the lemon juice and parsley to the eggplant mixture. Plate in shallow bowls and place the poached eggs on top, with perhaps a hunk of sourdough to sop up the juices.


© 2012 Sophie Dahl

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1/4 cup of chopped parsley.

 

Nutritional Information

Nutrients per serving (% daily value)

394kcal (20%)
452mg (19%)
29g
11g
26g (39%)
0g
5g (27%)
14g
4g
423mg (141%)
14g
17g
72mg
1121mg
240mcg RAE (8%)
39mg (66%)
126mg (13%)
4mg (21%)
 

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