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.)
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.