Eggs with Aubergine

Stuffed aubergines are a Greek favorite dish  and this one with the eggs is a creative alternative to the classic recipe inspired by Lebanese cuisine.

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4 aubergine, medium size (about 1 kg)
6 tbs of oil
4 onions or 2 small spring onions
400 gr  of tomatoes
30 gr of parsley
1/2 tsp of dried thyme
1/2 tsp of sugar
black pepper, freshly ground
8 eggs


Preheat oven to 200° C.

Cut the stalks off the aubergine. Wash and dry them. Cut in half lengthwise and score the flesh with a sharp knife, making a criss-cross pattern.

Clean and slice the onions or spring onions.

Slice the tomatoes in half and finely chop.

Wash, dry and finely chop the parsley.

Heat 2 tablespoons of oil in a wide, non-stick fry pan.

Place 4 aubergine halves cut side down in the pan and fry over medium heat for 10 minutes, turning over twice. Remove from the pan.

Add another 2 tablespoons of oil and fry the remaining aubergine halves.

Grease a large ovenproof dish with oil. 

Arrange the aubergine halves in the baking dish, cut side up.

Carefully scoop out the flesh of the aubergine to create a space for the filling and the eggs. Set aside.

 Heat the remaining oil in a pan. Saute the onions, tomatoes and the flesh of the aubergine over medium heat for approximately 5 minutes. Add salt, pepper and sugar. Add thyme and half of the parsley. 

 Fill the aubergine halves with the mixture. Make a little well in the centre of each one and break an egg into it. Bake in the middle of the oven for 10-15 minutes. Sprinkle with the remaining parsley and serve.



You may grill the aubergines instead of frying
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