Eggplant For Breakfast

When I think of breakfast, eggs are one of the things that come to mind. But eggplant? Not quite so much. In this household there are only two prepared meals in a day. Should someone desire a third meal they are on their own. Fewer meals, as you might imagine, translates to significantly fewer opportunities for experimentation and recipe development. The result is that ingredients normally consigned to a dinner menu occasionally show up at the breakfast table.

My aubergine plants are now producing fruit, and the number of blossoms predicts an abundant harvest. Aubergines have a very short shelf life and must be used within a few days. I have yet to determine whether they keep better in the refrigerator or out. I would love to be enlightened if you know the answer.

eggplant

eggplant

 

I used this first picking of aubergines in a shakshuka type dish for breakfast this morning. I wanted the pieces of eggplant to maintain a tangible presence rather than disintegrate and disappear into the sauce, so I dry roasted the medallions in a skillet which had been rubbed with an ultra thin coating of olive oil.

eggplant

eggplant

 

After removing the roasted slices of eggplant from the pan I sautéed roughly chopped onion and salt in olive oil. Celery and pre roasted garlic were added and sautéed before the roasted eggplant was added back in.

eggplant

eggplant

eggplant

 

Next I added chopped Roma tomatoes (from the garden) then mixed in fresh herbs: oregano, French tarragon, rosemary and parsley.

eggplant

eggplant

eggplant

eggplant

 

I would have liked to have simmered the tomatoes longer (in which case I would have waited awhile longer too add the roasted eggplant), but this being breakfast, time was limited. I added crushed tomatoes (canned) and basil which had been puréed with olive oil, salt and vinegar. The basil purée was left from what did not fit in the ice cube trays of herbs I was freezing yesterday.

eggplant (17).jpg

eggplant

 

Lastly, I cracked a couple of eggs into the sauce and let everything simmer under a lid until the whites of the eggs had set. By the time I had snapped a few photos the yolks had also set. Oh well.

eggplant

eggplant

eggplant



 


4 thoughts on “Eggplant For Breakfast

  1. I have not tried the “eggs in sauce” that you so vividly show. It’s on my list. I DID actually try steam-fried this Sunday instead of the usual poached, so now I must branch out a bit more. Thanks for blazing such a beautiful trail! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s