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Photo by: Jan Baldwin
Cut the eggplant into bite-size chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt. Drain, rinse, and pat dry.
In a heavy-bottomed frying pan, heat a tablespoon of oil, add the garlic and onion, and cook for a few minutes until softened. Add the eggplant along with the rest of the oil, making sure the eggplant is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally. Add the tomatoes, tahini, and brown sugar and cook for another 10 minutes, mixing it all through. Taste and season accordingly. Keep warm to the side.
Poach the eggs in a pan of gently boiling water (a splash of white wine vinegar should stop them separating). You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).
At the last moment, add the lemon juice and parsley to the eggplant mixture. Plate in shallow bowls and place the poached eggs on top, with perhaps a hunk of sourdough to sop up the juices.
Nutritional information includes 1/8 teaspoon of added salt per serving and 1/4 cup of chopped parsley.
Nutrients per serving (% daily value)