Modern twist on Sephardic eggplant from the 15th century.
- Three medium size black eggplants
- Three large eggs
- 3/ 4 cup avocado oil
- One teaspoon Himalayan sea salt
- Sprinkled cinnamon to taste
- Each eggplant is cut into two halves and then peeled.
- Slice up each half into 10-12 half-moons.
- Put slices in a bowl of water and add a teaspoon of salt.
- Soak in water for half an hour. You’ll discover that eggplant floats! Perhaps giant pieces could be used as life jackets. Kidding aside, you might need to cover with a lid to keep them submerged.
- While soaking the eggplant, place cast iron pan (if using one) in oven on 400˚.
- After half hour remove pieces from water and set on a towel.
- Crack eggs and scramble them in a bowl, then submerge the pieces one by one and set aside on a plate.
- Remove pan from oven (if cast iron). Place the pan you are using on stovetop on medium high heat, and pour in about 1/4 cup avocado oil.
- Using tongs so you won’t get splattered by hot oil, place pieces side by side till the bottom is covered.
- After two minutes lift up slices to check shade underneath.
- When browned, flip over. When all pieces are nicely browned on both sides, remove carefully with tongs to serving dish.
- Sprinkle with sea salt and cinnamon to taste. Repeat in batches till all are done.
- Eat while hot!
Note that this recipe fills three platters. Each platter feeds about 3, so plan accordingly.
The original great grandmother did not dry the eggplants slices but I did so to allow the egg to absorb better.