Grilled Eggplant & Crispy Eggs

Grilled Eggplant & Crispy Eggs

If on grilled eggplant you’ll put an egg, you get a veg main course and you can serve it for lunch or dinner. Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassiumfolate, and vitamin K. Eggplant  or aubergine also contains phytonutrients such as nasunin and chlorogenic acid. All these health benefits let us know that it is a brain and cardiovascular food and not only.  By chelating iron, nasunin lessens free radical formation with numerous beneficial results, including protecting blood cholesterol from peroxidation; preventing cellular damage that can promote cancer; and lessening free radical damage in joints, which is a primary factor in rheumatoid arthritis. After reading these health benefits of eggplant, for sure that now you are interested in recipes where eggplant has the main role in the dish.

Ingredients for 4 servings are as follow:

  • 2 Fresno chilies, with seeds, chopped
  • 1 garlic clove, finely chopped
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 4 Japanese eggplants (about 1¼ pounds total), halved lengthwise
  • 4 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 3 scallions, thinly sliced
  • 2 cups cilantro leaves with tender stems, divided
  • ¼ cup chopped fresh dill, divided
  • 2 large eggs

Cooking method

Start the preparation of Grilled Eggplant & Crispy Eggs by heating a grill pan over medium hit. Meanwhile toss chilies, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8–10 minutes. Stir vinegar and honey into hot sauce.
When cutting an eggplant, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Wash the eggplant first and then cut off the ends. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter. Next, drizzle eggplants with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk, which should be runny, about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill. Remind that to prepare this dish you need 30 minutes.

Recipe source: Chris Morocco

Photo credit: Christina Holmes

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