Eggplant and Spinach Benedict

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.

3. 3

   Brush the eggplant slices with olive oil and season with salt and black pepper.

4. 4

   Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.

5. 5

   While the eggplants are roasting, bring a pot of water to a gentle simmer and add a splash of lemon juice.

6. 6

   Crack the eggs into individual small bowls or ramekins.

7. 7

   Gently slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks are still runny.

8. 8

   Remove the eggs with a slotted spoon and set aside.

9. 9

   In a small bowl, mix the Greek yogurt with the remaining lemon juice and paprika. Season with salt and black pepper to taste.

10. 10

    To assemble, place a few roasted eggplant slices on a plate, top with fresh spinach, a poached egg, and a dollop of the yogurt sauce.

11. 11

    Serve immediately and enjoy your Eggplant and Spinach Benedict.