mouthwatering eggplant

  • Author: A Bulgarian great grandmother
  • Prep Time: 45 minutes
  • Cook Time: 6 minutes
  • Total Time: 51 minutes
  • Yield: 8-10 servings


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.