I love dishes that can work as breakfast, lunch, or dinner. Even better if said dish only takes one pan to make and you can eat it straight out of the pan, because why dirty another dish? Especially if it’s brunch on a weekend and you just cannot be bothered to do any more dishes than necessary. This recipe is looking out for you. 😉
I’m all about the eggplant lately. I never really ate it growing up (no idea why, I was never a picky eater), but now it’s become part of my rotation from time to time. If you prepare it right, it is so.good. Eggplant gets a bad reputation for being slimy, rubbery, or greasy, and the veggie is mostly reduced to a very sad deep fried eggplant parmesan dish.
I promise you, eggplant is so much better than that! It’s creamy and hearty, and contains some fiber, copper, and thiamin. It is a great low-carb veggie swap when you are craving something like mashed potatoes or ravioli. Research shows that a phytonutrient in the eggplant skin called nasunin has powerful antioxidant properties. So keep that skin on those purple eggplants for an added benefit! Your cell membranes will thank you, haha!
This recipe was inspired by a Friday night cooking sesh. Wild, I know. I had bought an eggplant on a whim. I had a can of tomatoes waiting for its 15 minutes of fame. I was also feeling lazy (minimal dishes, please), didn’t want to turn the oven on, and had some eggs that needed to be used. Half an hour later, this baby was born. Throw on some pesto for good measure, and you are golden.
Nothing is better than cracking into the runny egg on top, but if eggs aren’t your thang, it’s just as good without them, and would be a perfect pairing for a protein like chicken, fish, or even tempeh. But I’m on team #putaneggonit. If you are, too go for organic, certified humane, pasture-raised eggs; I love Vital Farms eggs (sold at most grocery stores, at least in California). Jealous if you have a friend with chickens!
I can see this being an easy weeknight dinner, or a weekend breakfast/brunch. The presentation is wow-worthy if you are having guests over. Bringing a cast-iron skillet to the table just gets everyone excited to dig in!
1 medium eggplant, cut into discs
1 tablespoon olive oil
Pinch of salt and pepper
1/2 tsp dried thyme
1/2 tsp dried basil
5-6 whole, peeled tomatoes, plus 1/4 cup juice from the can
Pesto and balsamic vinegar, for serving
In a circular, fanned out shape, add eggplant to a skillet over medium-high heat and drizzle with olive oil. Add salt, pepper, and herbs. Cover and cook for 7-8 minutes. Add tomatoes and reserved tomato juice on top, evenly distributing in the pan. Lower heat to medium, cover and cook for 15 minutes. Using the back of a spoon, slightly crush the tomatoes until they release their juice.
Add eggs on top, cover, and cook for 2-3 minutes for “runny” eggs. To serve, add dollops of pesto and a drizzle of balsamic vinegar. Serve straight out of the skillet, if desired.
How do you feel about eggplant? Love it or hate it? It seems like it’s one of those things like Brussels sprouts where people don’t like it because they haven’t had it prepared well. This recipe is proof that eggplant can be bomb without having to be breaded, smothered in cheese, and deep fried. Would love to know your favorite ways to enjoy eggplant!
Have a fab week! I’m about to go conquer finals week, then it’s Spring Break beach days and adventures for me!