John Myers
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Cretan Eggplant with Egg
The perfect cretan eggplant with egg recipe with a picture and simple step-by-step instructions.
For the brine:
- 8 tbsp Extra virgin olive oil
- 8 small Shallots
- 2 medium sized Fresh cloves of garlic
- 2 medium sized Tomatoes, fully ripe
- 1 Hot peppers, red, long, medium hot
- 2 tbsp Celery leaves, fresh or frozen
- 1 tsp Thyme, fresh or dried
- 1 tsp Chicken broth, Kraft bouillon
- 0,5 tsp Sugar, white
- 0,5 tsp Black pepper from the mill
- 4 Eggs, size M
- 20 g Salt
- 6 g Citric acid, crystalline
- 1 Li Water
To garnish:
- 1 Li Mountain cheese, grated
- 1 Li Celery leaves, fresh
- 1 Li Flowers and leaves
- For the brine, mix the salt, citric acid and water well. Wash the aubergines, remove the stem end, plan a thin slice lengthways on opposite sides, then cut the aubergine in half lengthways.
- Score the halving cut surfaces square (approx. 8 x 8 mm). Avoid cutting through if possible.
- Soak the aubergines in the brine for 15 minutes, then rinse well and dry between a tea towel.
- Heat a large pan, add 6 tablespoons of the olive oil and let it get hot. First put the aubergines in the pan with the halved cut surface facing down and fry the cut surface until brown, then turn over and fry the reverse side also brown. Let the aubergines cool down a little.
- Using a knife, carefully hollow out the halving cut surfaces on the wider side of the aubergine. Have the removed pulp ready. For the aubergines, grease a sufficiently large baking dish and place the aubergine halves in it.
- Cap the small, red bibs at both ends, peel and cut across into approx. 3 mm thick slices. Peel the garlic and cut into small cubes. Wash the tomatoes, remove the stem, peel, quarter and core and dice the pulp. Dry the cubes on kitchen paper. Wash the peppers, remove the stem. Cut the lower half into rings approx. 3 mm thick, remove the grains with tweezers. Use the rings to garnish. Quarter the upper part lengthways, remove the grains and cut across into pieces approx. 5 mm wide. Wash the fresh celery leaves, shake dry and chop up. Wash the fresh thyme and remove the leaves.
- Heat a medium-sized pan, add 2 tablespoons of the olive oil and let it get hot. Stew the onion rings, garlic, pepper and tomato pieces and the aubergine pulp for about 5 minutes. Season to taste with instant chicken stock, sugar and pepper. Stir in the thyme and half of the celery leaves.
- Preheat the oven to 180 degrees. Pour the above mixture onto the aubergines, leaving space for one egg each. The egg is cracked open and the egg yolk is placed in the free space. Baked in the oven for about 10 minutes.
- Garnish with the remaining celery leaves and the almonds. Serve warm with white bread. A dry white or rosé wine goes well with it.
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