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Aubergines with tomato sauce, basil, and hard-boiled eggs

Aubergines with tomato sauce, basil, and hard-boiled eggs

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Aubergines with tomato sauce, basil, and hard-boiled eggs. This recipe is very tasty because the soft and juicy aubergines are cooked in a pan with a thick tomato sauce flavored with basil and oregano. The tomato sauce is dense and flavorful thanks to the use of three different types of tomatoes.

This recipe reminds me of my childhood, when my mother sometimes prepared a special version of a lasagna made in Naples, which involved the use of hard-boiled eggs and tomato. Eggs together with aubergines are a mouthwatering and addictive combination!

Serves 2 people
Ingredients

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large eggplant 1

tomato puree 3 tablespoons or Country Basil Pasta Sauce

about 10 cherry tomatoes or 1 ripe tomato

sun-dried tomato paté 1 heaping tablespoon (or chopped sun-dried tomatoes in the same amount)

provolone or drained mozzarella, thinly sliced 125 gr ​​(or other cheese such as Cheddar or fontina)

minced garlic ½ clove

oregano 1 pinch

basil 1 sprig

extra virgin olive oil 2 tablespoons

eggs 2

salt

Equipment

1 non-stick pan 21cm, 1 small sauce-pan, 1 sharp knife, 1 lid, 1 plate

Preparation

First, place eggs in the bottom of a saucepan, fill with cold water, bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, set a timer for the type of boiled egg you want, from 6 minutes to 12 minutes (10 minutes for us).

Meanwhile, slice the aubergines into 1 cm thick round slices, and cut them again into halves to obtain wedges. Use a sharp knife to cut a cross-hatch pattern on the aubergine flesh (the incisions should not be too deep).

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Pour a tablespoon of olive oil into a pan, heat well and add the aubergine slices (without overlapping them). Add about 100 ml of water, pouring it from the edges of the pan, and cover with a lid. Cook for about 2-3 minutes over medium heat, until the side touching the pan surface is light brown in colour.

Then turn them all over, cover, and cook for another 2-3 minutes. When they are golden on both sides and tender, set them aside on a plate.

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In the meantime, wash the cherry tomatoes and the basil and cut the tomatoes into halves.

Put a spoonful of extra virgin olive oil and the garlic in the same pan used to cook the aubergines. Heat for about 30 seconds then add the basil, the tomato puree, the cherry tomatoes, and the dried tomato paté.

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Mix and add aubergines and oregano. After one minute, top with the thinly-sliced ​​cheese, turn off the heat, and cover with a lid.

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Meanwhile, remove the eggs from the hot water, immerse gently into cold (about 10 minutes), peel away the shell, and cut them as you like.

Lift the lid and if the cheese is melted, arrange the hard-boiled eggs around the aubergines and serve immediately.

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Enjoy!

Tips

You can use the whole garlic clove and remove it after you have re-heated the oil. We recommend using fresh herbs, but if you cannot find them, a good alternative is to put one tablespoon of basil pesto into the sauce. With the addition of boiled eggs, this dish turns into a main, but you can also use this recipe if you want to quickly cook a side dish. The cross-hatch pattern cut into the aubergines reduces their cooking time and also helps them evenly absorb the cooking liquids.

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