Baked Eggplant with Eggs

Baked Eggplant with Eggs is a flavorful Moroccan breakfast dish that combines tender roasted eggplant with perfectly baked eggs, infused with aromatic spices. This hearty meal is not only delicious but also packed with protein, making it a wholesome start to your day.

Ingredients

• Eggplant - 1 medium-sized (about 250g)
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Eggs - 4 large
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 50g, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
3. Roast the eggplant in the preheated oven for about 25 minutes, or until the flesh is tender.
4. While the eggplant is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until softened.
5. Add the minced garlic, ground cumin, smoked paprika, salt, and black pepper to the skillet. Cook for another 1-2 minutes until fragrant.
6. Once the eggplant is done, remove it from the oven and carefully flip it over. Spoon the sautéed pepper mixture into the center of each eggplant half.
7. Make a small well in the pepper mixture and crack an egg into each well.
8. Return the assembled eggplant to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
9. Remove from the oven and sprinkle with chopped parsley and crumbled feta cheese, if using. Serve warm.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and bell peppers.
• High in protein from eggs, aiding in muscle repair and satiety.

Tags