Eggs on Eggplant
This traditional Parsi "per eedu" dish transforms humble eggplant into a savory breakfast or brunch delight by layering fried, spiced eggplant slices as a bed for steaming eggs. The tender eggplant absorbs aromatic spices, ghee, and a hint of tangy vinegar and sugar, creating a rich, caramelized base that contrasts perfectly with soft-cooked eggs. Served hot directly from the skillet, this recipe offers a unique textural experience where the creamy yolk mingles with the flavorful vegetable foundation.
Ingredients
- 1 whole Eggplant (large) (Quantity estimated based on typical pan size.)
- 3 tablespoons Ghee (Used for frying. Can substitute with oil or butter.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Red chili powder (Quantity estimated for seasoning.)
- 1/2 teaspoon Turmeric powder (Quantity estimated for seasoning.)
- 1 teaspoon Worcestershire sauce (Originally 'Velati sauce'. Can substitute with strong vinegar.)
- 1/2 teaspoon Sugar (Used to balance the acidity.)
- 4 whole Eggs (Use as many as will fit in the pan.)
More recipes using Eggs
Eggs on Vegetables (Tarkari Per Eeda)
A quintessential Parsi comfort dish where eggs are steamed atop a flavorful bed of cooked vegetables or curry. This traditional "Per Eeda" technique allows the steam from the spiced base to gently cook the eggs, resulting in tender whites and rich, runny yolks that meld perfectly with the savory vegetables below. The recipe features a unique historical method of layering whites and yolks separately to ensure the perfect texture without the whites becoming tough.
Bhinda Par Eeda (Eggs on Okra)
A classic Parsi specialty where tender, fried okra and caramelized onions form a savory, spiced bed for gently steamed eggs. This traditional "Bhinda Par Eeda" recipe creates a delightful textural contrast between the crispy, golden vegetables and the soft, rich yolks. Originally described as a feast dish for large gatherings, this modernized version adapts the authentic layering technique for a comforting family-sized brunch or dinner.
Eggs on Masala Potatoes
This savory Parsi-style breakfast dish transforms simple potatoes and eggs into a rich, aromatic meal known traditionally as 'Papeta per Eedu'. Tender cubes of fried potatoes and caramelized onions are simmered with fresh tomatoes, cilantro, and a hint of vinegar to create a tangy, spiced base. The dish is finished by gently steaming eggs atop the vegetable mixture until set, resulting in a comforting texture perfect for scooping up with crusty bread.
Eggs on Spiced Cowpeas
A classic Parsi "per eeda" dish where eggs are steamed over a savory, spiced bed of coarsely ground cowpeas (black-eyed peas). The legumes are soaked and crushed to a mince-like texture, then sautéed with caramelized onions, fresh herbs, and green chilies to create a rich, nutty base. This hearty breakfast or brunch option offers a delightful textural contrast between the spicy bean mixture and the soft, creamy eggs.
Instructions
- 1Wash the eggplant and slice it into thin, even rounds.
- 2Heat the ghee in a wide skillet or frying pan. Add the eggplant slices and fry until tender. Season with salt, red chili powder, and turmeric powder. Add the Worcestershire sauce (or vinegar) and sugar, mixing gently to coat the slices without breaking them. Arrange the slices so they form a flat layer covering the bottom of the pan.
- 3Crack the eggs carefully over the layer of seasoned eggplant. You may leave the yolks whole (sunny-side up style) or beat them slightly before pouring, depending on preference. Ensure the eggs are distributed evenly over the vegetables.
- 4Cover the pan with a lid and cook on low heat until the egg whites are fully set and the yolks are cooked to your desired firmness. Serve hot immediately.
You Might Also Like
Eggs on Bitter Gourd (Karela Par Eeda)
This traditional Parsi dish transforms the humble bitter gourd into a sophisticated breakfast or main course by steaming eggs directly atop a spiced vegetable base. The bitter gourd is prepared with a 'khattu-mithu' (sweet and sour) profile using jaggery and vinegar to balance its natural bitterness, creating a rich, caramelized foundation. When topped with soft-cooked eggs that steam gently in the vegetable's vapors, the result is a harmonious blend of textures and bold flavors typical of classic Parsi 'per eedu' cookery.
Bhinda Par Eeda (Eggs on Okra)
A classic Parsi specialty where tender, fried okra and caramelized onions form a savory, spiced bed for gently steamed eggs. This traditional "Bhinda Par Eeda" recipe creates a delightful textural contrast between the crispy, golden vegetables and the soft, rich yolks. Originally described as a feast dish for large gatherings, this modernized version adapts the authentic layering technique for a comforting family-sized brunch or dinner.
Eggs on Vegetables (Tarkari Per Eeda)
A quintessential Parsi comfort dish where eggs are steamed atop a flavorful bed of cooked vegetables or curry. This traditional "Per Eeda" technique allows the steam from the spiced base to gently cook the eggs, resulting in tender whites and rich, runny yolks that meld perfectly with the savory vegetables below. The recipe features a unique historical method of layering whites and yolks separately to ensure the perfect texture without the whites becoming tough.
Eggs on Potatoes (Eeda Batata Par)
A beloved Parsi classic, this dish transforms simple ingredients into a decadent meal featuring crispy potato wafers topped with perfectly steamed eggs. The potatoes are sliced thin, soaked to ensure crispness, and fried in ghee alongside caramelized onions to create a savory, crunchy base. The eggs are then cooked directly on top of this golden bed, allowing the rich yolks to sauce the crisp potatoes in every bite.