I’m a big fan of Mediterranean cooking. Probably because I’m a big fan of vegetables and easy preparation. I know from experience that most Italian cooking, although it tastes otherwise, derives from shorter recipes. The magic lies within good ingredients and not over-doing it. I think it’s safe to say the Main Street Inn follows that credo quite often. Don’t you agree?
With the end of Summer creeping in, gardens are exploding with ready to eat goods. As a result, a tenant in my building started leaving her produce overload near the building’s main entrance. Apparantly, 20 eggplants is too much for two people to handle? Their loss was certainly my gain after stumbling across this Lebanese recipe.
I have to be honest I was a little shocked to see multiple hits return from an “Eggplant + Eggs” Google search. Little scrolling, in fact none, was involved before entering the Taste of Beirut website. It was actually the second link on the page and the only reason I didn’t choose the first link is because there was a foreign word in the title I couldn’t pronounce. It’s funny how destiny works.
One of the first things I do when checking out a blog is examine the top banner or logo. I think, in a way, many of us use this technique throughout life. Have you ever chosen wine because the label was cute? Then you’re a label whore. Own it. So am I and everyone else in this country.
Needless to say, hook, line and sinker set in and I was convinced this recipe was the one. If I wasn’t over the edge just yet then the first line, “I love easy meals,” was a hard enough push to send me plummeting.
I used the Eggs with Eggplant recipe below but in smaller portions (only making 2) and I sprinkled a little panko bread crumbs (you could use Italian) to crunch things up a bit. Texture and color are key for a satisfying meal! There was roasted garlic left over from last week’s recipe so that took the place of regular cloves. I didn’t have pita bread but I crisped up a tortilla wrap with a little olive oil spray and oven time. Voila!
I will definitely return to this food blog to try more of the Lebanese recipes for home cooking. Stay tuned!
- 1 pound of eggplant
- 6 eggs
- 1 large onion
- 6 cloves of garlic, mashed with a dash of salt
- 1/2 cup of olive oil
- pita bread
- Cut the eggplant in small dices and place on a sieve over a bowl. Sprinkle with salt.
- Chop the onion.
- Preheat the oven to 400F.
- Mash the garlic with a dash of salt.
- Heat the olive oil in a large saucepan and when it is hot, add the onion.
- Let the onion get golden, which will take about 15 minutes.
- Drain the eggplant, squeeze the extra moisture with some paper towels and drop in the pot with the onions.
- Brown the eggplants about 15 minutes on medium high heat.
- Add the mashed garlic and saute with the eggplant and onion a few more minutes.
- Form craters in the pan and drop in each one an egg (do so delicately )
- Place the pan in the oven for about 8 minutes until the whites are firm.
- Remove, sprinkle with mint, and serve with pita bread on the side. Sahteyn!