Prep: 40 minutes | Cook: 35 minutes | Yield: 3 servings
Experimenting new recipe in the kitchen is always like a game. Win or lose, either way is a challenge that only the taste bud is a “judge”. 😉 🙂
6 medium japanese eggplants, grilled
Salt and ground black pepper
3 strips bacon, chopped
3 tablespoons extra-virgin olive oil, divided
1 medium onion, or 2 small, chopped
3 cloves garlic, diced
½ cup sliced mushroom
¼ cup diced red bell pepper
2 jalapeños, thinly sliced
½ teaspoon homemade creole seasoning, recipe follows
½ teaspoon crushed red pepper
2 tablespoons chopped fresh chives
6 extra-large eggs
Fresh parsley, chopped, for garnishing
Using a grill pan, or stove, grill the eggplants over high heat, until the skins are well charred, about 3-5 minutes. Let cool for about 5 minutes. Remove the skin and arrange the eggplants on a clean flat surface. Using a fork, flatten the skinned eggplants, sprinkle salt and pepper over to taste and set aside.
In a medium skillet, slightly brown the bacon, about 3 minutes over medium heat. Discard the fat, add the ¾ tablespoon of the olive oil and onion, caramelized for about 2 minutes. Add the garlic, mushroom, bell pepper, jalapeños, season with creole seasoning and crushed red pepper, sauté for about 3-5 minutes. Add the chives, cook for 1 minute. Transfer the sautéed vegetables to a medium plate, dividing into 3 portions, set aside.
Put back the skillet in the stove, and add 1 ¼ tablespoons of the remaining olive oil. Beat 2 eggs in a small bowl. Transfer 2 of the eggplants together into a medium shallow plate. Add the beaten egg and dredge the eggplant well. Add to the hot skillet, reserving half of the beaten egg. Add 1 portion of the sautéed vegetables, pour the remaining egg over, and cook each side for about 3-5 minutes. Transfer to a large serving plate. Repeat the process with the remaining eggplants, eggs and vegetables. Garnish with parsley and serve.
2 ½ tablespoons paprika
1 teaspoon salt
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
In a small plastic container (with lid), put all ingredients, shake well. Store the remaining seasoning in a cool dry place.