Baba Ganoush and Boiled Eggs


Baba Ganoush and Boiled Eggs

If I only ate one meal a day it would be breakfast. I pay more attention to it than any other meal as it sets me up nicely for the day ahead, which is often filled with all things food related. Eggs feature massively in my breakfasts. I eat an egg in some shape or form nearly every day – love ‘em. I recently made some Baba Ganoush, had some leftover and paired it with some eggs. And wow, what a combo. Sort of similar to Turkish Eggs, with that nice garlicky hit, but smokey. So so good. Try it!

 

Baba Ganoush and Boiled Eggs

August 17, 2018
: 2
: 5 min
: 30 min
: 35 min
: easy

By:

Ingredients
  • 2 aubergines
  • 2 large eggs
  • 1 clove garlic, crushed
  • 1 tablespoon tahini
  • 2 tablespoons extra virgin oilve oil
  • juice of half a lemon
  • ½ teaspoon cumin
  • few sprigs of fresh parsley
  • sprinkle of sesame seeds
  • sprinkle of sumac
Directions
  • Step 1 Grill the aubergines for approximately 30 minutes until the skin is blackened, turning occasionally to ensure that is charred on all sides.
  • Step 2 In a bowl place the garlic, tahini, lemon juice, olive oil, cumin, salt and parsley and stir together with a fork until all the ingredients have combined
  • Step 3 Peel the charred skin off the aubergine and mash the flesh into the tahini mixture.
  • Step 4 Boil two large eggs to your liking and peel the shell once cooked.
  • Step 5 Place the baba ganoush in a serving dish, place the egg on top and finish with a sprinkle of sesame seeds and sumac.

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