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Sunday, May 8, 2016

Grilled Egg & Eggplant

Not a combo I would've thought up. But these days I'm going for meals that are high in flavor, healthy, and fast as hell to make. This is from Bon Appetit. The spicy sauce in this recipe could be used in a million other ways but it really works with this. You can pan cook the eggplants but the smokey char from the grill is like another ingredient. Serve this on its own, over some sauteed kale, or rice, both...whatever.

2 jalapenos, seeded and de-veined
1 clove of garlic, finely chopped
2 tbsp red wine vinegar
1 tbsp honey
4 Japanese eggplants or 1 lb of regular eggplant(s) - cut lengthwise about 1/2" thick
4 tbsp olive oil
3 scallions, thinly sliced
2 cups cilantro
1/4 cup fresh dill
2 eggs

1. Toss chiles, garlic, and a large pinch of salt on a small bowl and let sit until softened - about 10 mins. Stir in vinegar and honey and set aside.

2. Drizzle eggplants with oil and season with salt and pepper. Grill or cook in a large skillet until lightly charred and tender. When finished, cut on a diagonal and toss in a large bowl with scallions and half of the hot sauce, cilantro and dill.

3. Heat remaining 2 tbsp of oil in a skillet over medium and fry the eggs until yolks are just set. Remove eggs from pan and cut into strips. Arrange over the eggplant and drizzle with remaining hot sauce, cilantro and dill.

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