Creato con AI
Eggplant Benedict with Tomato Salsa
35 min 133 kcal a porzione Medio
Ingredienti
4 Porzioni
- eggplants2 medium
- eggs4 large
- tomatoes2 medium
- olive oil1 tablespoon
- lemon juice1 tablespoon
- cilantro1/4 cup
- cumin1/4 teaspoon
- saltto taste
- black pepperto taste
Istruzioni
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.
- 3
Brush the eggplant slices with olive oil and season with salt and black pepper.
- 4
Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.
- 5
While the eggplants are roasting, prepare the tomato salsa by dicing the tomatoes and mixing them with lemon juice, chopped cilantro, cumin, salt, and black pepper in a bowl.
- 6
Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the eggs into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
- 7
To assemble, place roasted eggplant slices on a plate, top each with a poached egg, and spoon the tomato salsa over the eggs.
- 8
Serve immediately and enjoy your Eggplant Benedict with Tomato Salsa.
