The eggplant basket with fried egg is a traditional Mediterranean dish appreciated for its versatility and rich flavors.
Originating from the peasant tradition, stuffed eggplants have become a classic of Italian cuisine, with numerous regional variations reflecting the diversity of local products.
This dish can be prepared in many different ways: with meat, vegetables, cheese, or even rice.
To make the Eggplant Basket with Fried Eggs the eggplants are hollowed out, and the pulp is then mixed with other ingredients to create a flavorful filling.
Once filled, the eggplants are baked until they become soft and golden.
Stuffed eggplants are ideal both as an appetizer and as a main course and can be enjoyed hot, warm, or cold, making them perfect for any season.
This recipe for eggplants stuffed with fried eggs offers a delicious blend of flavors and textures.
It’s a light and healthy dish, perfect for a balanced meal, let’s go under the picture to discover how to prepare the Stuffed Eggplants with Fried Eggs!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric oven, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Eggplant Basket
- 2 round eggplants
- 1 white onion
- 2 sprigs basil
- 2 pinches salt
- to taste black pepper
- 4 eggs
- to taste extra virgin olive oil
- 100 g tomatoes (confit)
Tools
- 1 Pan
- 1 Crisp plate
- 1 Cutting board
Preparation of Eggplant Basket with Fried Egg
Start by washing and cutting the eggplants in half.
Score the pulp with crosshatch cuts, lightly salt it, and place it in a baking dish with 4 tablespoons of hot extra virgin olive oil.
You can also do this in the microwave, equipped with a Crisp plate, 3 minutes on each side. (Crisp function)
In a traditional oven, cook for 5 minutes on one side, turn and continue cooking for another 3-4 minutes. Let it cool.
Remove the pulp of the eggplants with a spoon, without damaging the shells, and place it in a bowl.
Take the previously prepared confit tomatoes, or cherry tomatoes cut in half.
Sauté the chopped onion in 2 tablespoons of extra virgin olive oil until it becomes almost transparent.
Add the reserved eggplant pulp and season with salt and pepper.
Add the confit tomatoes to the pan and let them flavor for another 3 or 4 minutes.
Break the basil leaves and mix.
Place the eggplant shells in a slightly oiled baking dish, or on the Crisp plate, fill them with the vegetable filling leaving a cavity in the center.
Crack 4 eggs separating the yolks from the whites: pour the latter into the cavities of the baskets, salt them and bake at 392°F for 20 minutes.
With Crisp plate 5/6 minutes.
Take out of the oven, then place the yolks on the whites and cook for another 3 minutes.
Serve the light stuffed eggplants with fried eggs hot, a tasty and light dish, perfect for a complete and nutritious meal.
The combination of eggplants, eggs, and vegetables offers a truly flavorful and satisfying result.
How to store eggplant basket with egg
You can store them in the refrigerator in an airtight container for 1 day without adding the eggs, which should be added before eating them by passing them in the oven.
Did you know
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