🍽️ Baked Eggplant with Egg

Name: Baked Eggplant with Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium eggplants (approx. 1 kg); 6 tbsp olive oil; 4 shallots; 400 g tomatoes; 4 tbsp chopped parsley; 2 tsp freshly chopped thyme; salt; 0.5 tsp sugar; pepper (from the mill); 8 eggs; oil (for the dish)

453 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 medium eggplants (approx. 1 kg)
6 tbsp olive oil
4 shallots
400 g tomatoes
4 tbsp chopped parsley
2 tsp freshly chopped thyme
salt
0.5 tsp sugar
pepper (from the mill)
8 eggs
oil (for the dish)

Instructions

1. Rinse the eggplants and pat them dry. Cut off the green stem ends. Halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin.
2. Heat 2 tablespoons of olive oil in a large pan. Place 4 eggplant halves cut-side down in the pan and fry over medium heat for about 10 minutes. Turn them twice. Then fry the remaining halves similarly with 2 tablespoons of olive oil.
3. Brush a baking dish large enough for all eggplant halves with oil. Peel the shallots and slice them into thin rings. Wash the tomatoes, halve them, and dice the flesh.
4. Use a spoon to remove some of the flesh from the pre-fried eggplant halves to create a hollow space.
5. Heat 2 tablespoons of olive oil in a pan. Sauté the onions, tomatoes, and removed eggplant flesh for about 5 minutes over medium heat. Season with salt, sugar, and pepper. Stir in thyme and half of the parsley.
6. Fill the eggplants with the mixture. Use a spoon to make a small indentation in the center of each filling. Crack an egg and place it into each indentation.
7. Bake the eggplants in a preheated oven at 200 degrees (conventional or fan-assisted, middle rack) for 10 to 15 minutes. Serve sprinkled with the remaining parsley.

Nutrition per serving

kcal: 453
Protein: 18 g · Fett/Fat: 36 g · Carbs: 14 g