Description
Experience the bold, rich flavors of the Mediterranean with this Eggplant Delight, an authentic Italian-inspired dish that combines tender eggplant, sweet tomatoes, aromatic garlic, and perfectly cooked eggs. This simple yet flavor-packed recipe is perfect for a cozy dinner or a special weekend meal. Serve it with crusty bread, pasta, or grains for a delicious and satisfying Mediterranean feast!
Ingredients
Scale
- 1 large eggplant – Sliced into rounds, absorbs flavors beautifully.
- 3 tablespoons vegetable oil – For frying the eggplant to golden perfection.
- ½ teaspoon ground black pepper – Adds warmth and enhances flavors.
- 1 onion (chopped) – Provides a natural sweetness.
- 1 pepper (sliced, any color) – Adds a crunchy contrast.
- 2 tomatoes (diced) – Brings juiciness and acidity.
- 1 tablespoon tomato paste – Intensifies the tomato flavor.
- 1 teaspoon dried basil – A classic Mediterranean herb.
- ½ teaspoon smoked paprika – Adds a subtle smokiness.
- ½ teaspoon sugar – Balances the acidity of the tomatoes.
- 2 cloves garlic (minced) – Essential for a deep, savory aroma.
- 3 eggs – Poached in the sauce for added richness.
Instructions
-
Prepare the Eggplant
- Slice the eggplant into thin rounds and season with salt.
- Let it rest for 15-20 minutes, then rinse and pat dry.
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Fry the Eggplant
- Heat vegetable oil in a skillet over medium heat.
- Fry the eggplant slices in batches until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
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Sauté the Vegetables
- In the same skillet, add more oil if needed.
- Cook the onion and pepper until soft.
- Add garlic and sauté for 1 minute.
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Make the Tomato Sauce
- Stir in tomatoes, tomato paste, dried basil, smoked paprika, sugar, and black pepper.
- Let it simmer for 5-7 minutes until thickened.
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Cook the Eggs
- Create small wells in the sauce and crack the eggs into them.
- Cover and cook for 3-5 minutes, depending on your yolk preference.
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Serve and Enjoy
- Sprinkle with extra black pepper and dried basil.
- Serve hot with bread, pasta, or grains.
Notes
- For a healthier option, bake the eggplant at 400°F (200°C) for 20 minutes instead of frying.
- To make it vegan, skip the eggs and add chickpeas or tofu.
- Store leftovers in the fridge for up to 3 days.
- Best served warm, but also great at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian-Inspired