Spiced Eggplant with Eggs

Cook Time 45 minutes

Servings 4

Ingredients

3 tbsp extra virgin olive oil, plus extra for shallow frying eggs 

1 onion, chopped

2 cloves garlic, chopped

1 large eggplant, peeled and cut into 2 cm pieces

1 tsp coriander seeds, crushed in a mortar and pestle

½ tsp ground cumin 

1 tsp dried mint

1 can of crushed tomatoes 

4 eggs

1 small handful of dill and parsley (optional)

Chargrilled sourdough, to serve 

Salt and pepper 

Method

Heat a sauté over medium heat and add 1 tbsp of the oil, onion and garlic and cook for 3 - 4 to soften. Add the eggplant and remaining oil and season generously with salt and pepper, fry for a further 3 - 4 minutes until caramelised. Toss regularly. Add the spices and once fragrant (about a minute) add the tomato and mint. Cover with a lid and cook for 10 - 15 minutes or until thick and rich.

In a small pan heat enough oil to just cover the base of the pan. Fry the eggs to your liking and season with salt and pepper. Spoon the eggplant mixture into a medium shallow plate and top with the eggs. Garnish with the herbs and serve with the char grilled sourdough.