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