Baked Aubergine and Eggs | Sanjeev Kapoor Khazana

A wholesome one pot meal with the goodness of aubergine, quinoa and eggs. Watch this video to find out how to make this recipe.

BAKED AUBERGINE AND EGGS

Ingredients

2 medium aubergines, cut into pieces
2 eggs
1 tablespoon oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika
Crushed black peppercorns to taste
Salt to taste
1 medium tomato, finely chopped
½ cup quinoa
½ cup vegetable stock
¼ cup green peas

Method

1. Preheat oven at 180ºC.
2. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
3. Add cumin powder, coriander powder, paprika and crushed peppercorns and mix well. Add aubergines and salt, mix well, cover and cook till aubergines soften.
4. Add tomato and quinoa and mix well. Add salt, mix, cover and cook till tomato turns pulpy.
5. Add vegetable stock and stir to mix. Add green peas, mix, cover and cook for 1-2 minutes. Remove from heat and transfer into a baking dish.
6. Break eggs over the aubergine mixture. Put the baking dish on a baking tray, place the baking tray in preheated oven and bake for 15 minutes.
7. Serve hot.

Preparation Time: 8-10 minutes
Cooking Time:25-30 minutes

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Cuisine - Fusion

Course - Main Course Egg

Dish - Main Course Egg