Eggs with Aubergine
Stuffed aubergines are a Greek favorite dish and this one with the eggs is a creative alternative to the classic recipe inspired by Lebanese cuisine.
4 aubergine, medium size (about 1 kg)
6 tbs of oil
4 onions or 2 small spring onions
400 gr of tomatoes
30 gr of parsley
1/2 tsp of dried thyme
1/2 tsp of sugar
black pepper, freshly ground
Preheat oven to 200° C.
Cut the stalks off the aubergine. Wash and dry them. Cut in half lengthwise and score the flesh with a sharp knife, making a criss-cross pattern.
Clean and slice the onions or spring onions.
Slice the tomatoes in half and finely chop.
Wash, dry and finely chop the parsley.
Heat 2 tablespoons of oil in a wide, non-stick fry pan.
Place 4 aubergine halves cut side down in the pan and fry over medium heat for 10 minutes, turning over twice. Remove from the pan.
Add another 2 tablespoons of oil and fry the remaining aubergine halves.
Grease a large ovenproof dish with oil.
Arrange the aubergine halves in the baking dish, cut side up.
Carefully scoop out the flesh of the aubergine to create a space for the filling and the eggs. Set aside.
Heat the remaining oil in a pan. Saute the onions, tomatoes and the flesh of the aubergine over medium heat for approximately 5 minutes. Add salt, pepper and sugar. Add thyme and half of the parsley.
Fill the aubergine halves with the mixture. Make a little well in the centre of each one and break an egg into it. Bake in the middle of the oven for 10-15 minutes. Sprinkle with the remaining parsley and serve.