Eggplant with Eggs
Start by cutting off the ends of the eggplant and remove all the peel.Next, cut intothin slices, then into strips and finally, into small cubes.Once you’ve done that, in a skillet over medium-low heat, add 1 drizzle of olive oil, pour in all the eggplant and stir-fry very well for 10 minutes.Season with the salt and the black pepper, stir well, then remove all the eggplant from the skillet and transfer to a bowl – set aside.In the same skillet, add one drizzle of olive oil, the crushed onion and stir-fry until wilted.Add the crushed garlic cloves and stir until golden brown.Once you’ve done that, add thepeeled tomatoes chopped into small cubes, the dried basil and one pinch of salt, stir-fry for 5 minutes.Pour in all the eggplant, stir well andarrange until flat in the skillet.Next, make 4 holes in the mixture, just like shown in the video.Fill each hole with one egg white.Cover the skillet and let it all cook for 4 minutes over low heat.After this indicated time, make 4 small holes in the center of each egg white, and fill each hole with 1 egg yolk. Season them with one pinch of salt and black pepper.Add the grated mozzarella cheese, cover the skillet, and let it all cook until the cheese fully melts.Serve.
Ingredientes
- 2 Eggplants
- 1 Generous Pinch of Salt
- 1 Generous Pinch of Black Pepper
- 1 Medium Onion
- 3 Garlic Cloves
- 4 Peeled Tomatoes
- 1 Teaspoon of Dried Basil
- 4 Egg Whites
- 4 Egg Yolks
- 100g of Mozzarella Cheese
Modo de Fazer
Start by cutting off the ends of the eggplant and remove all the peel.
Next, cut into thin slices, then into strips and finally, into small cubes.
Once you’ve done that, in a skillet over medium-low heat, add 1 drizzle of olive oil, pour in all the eggplant and stir-fry very well for 10 minutes.
Season with the salt and the black pepper, stir well, then remove all the eggplant from the skillet and transfer to a bowl – set aside.
In the same skillet, add one drizzle of olive oil, the crushed onion and stir-fry until wilted.
Add the crushed garlic cloves and stir until golden brown.
Once you’ve done that, add the peeled tomatoes chopped into small cubes, the dried basil and one pinch of salt, stir-fry for 5 minutes.
Pour in all the eggplant, stir well and arrange until flat in the skillet.
Next, make 4 holes in the mixture, just like shown in the video.
Fill each hole with one egg white.
Cover the skillet and let it all cook for 4 minutes over low heat.
After this indicated time, make 4 small holes in the center of each egg white, and fill each hole with 1 egg yolk. Season them with one pinch of salt and black pepper.
Add the grated mozzarella cheese, cover the skillet, and let it all cook until the cheese fully melts.
Serve.
