Eggplant and eggs

Great for brunch or lunch - prepare early and then cook to impress your guests.

Eggplant and eggs


Serves 4

1 cup water
4 tomatoes, skinned and diced
2 medium eggplants, diced
1 red onion, peeled and chopped
pinch salt
freshly ground black pepper, to taste
4 eggs
½ cup grated cheese
¼ cup chopped parsley


Preheat oven to 180°C.
Place water in a heavy-based saucepan, add tomatoes, eggplant, onion, salt and pepper. Bring to the boil and simmer until the eggplant is just tender.
Divide mixture into 4 ramekins and make a hollow in the centre.
Break an egg into the hollow and place in preheated oven and cook until the egg white is almost set.
Sprinkle with grated cheese and cook until the cheese has melted and the egg white set.
Serve garnished with parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 697kj
Protein 11.9g
Total fat 6.9g
- saturated fat 2.4g
Carbohydrates 11.1g
- sugars 10.9g
Fibre 6.5g
Sodium 157mg

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