Middle Eastern · Brunch
Mashed Eggplant with Fried Egg
Warm mashed roasted eggplant, smoky from the flame and loosened with olive oil, garlic and lemon, topped with a fried egg featuring a runny yolk. Finished with cumin, sumac and parsley, served with warm pita. A simple Levantine skillet breakfast built around soft vegetable and egg.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
408Calories
14.6gProtein
27.5gFat
24.8gCarbs
7.3gSugar
8.9gFiber
430mgSodium
372mgChol
5.1gSat Fat
800mgPotassium
90mgCalcium
2.8mgIron
1.1mcgVitamin B12
12mgVitamin C
vegetarian
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Prick the eggplant a few times with a fork and set it on an oven tray.
2
Roast
Heat the oven to 220C (425F). Roast the eggplant for 25 minutes, turning once, until skin blisters and flesh collapses.
3
Build
Cool the eggplant, halve it, and scoop the flesh into a bowl. Mash with a fork. Stir in minced garlic, olive oil, lemon juice, cumin, sumac and salt until glossy.
4
Fry
Heat a thin film of olive oil in a nonstick skillet over medium heat. Crack in the egg and fry 2 to 3 minutes until the white is set and the yolk center stays soft.
5
Plate
Spread the mashed eggplant on a plate, slide the fried egg on top, scatter parsley over, season with black pepper, and serve with the warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 small eggplant (500g)
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil, plus extra for frying
- 2 tsp10ml lemon juice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp sumac
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 large eggs (210g)
- 11 pita bread (70g)
