Genoese Eggplant with Eggs
- Active Time 15m
- Total Time 35m
Unlike the famous eggplants (aubergines) grown in the south of Italy, the ones produced in Liguria are small and elongated, with a particularly delicate flavor.
The first part of the following recipe, typical of the cuisine of Genoa, is in some ways similar to the one for Sicilian Caponata, but here the dish is finished with eggs in a classic fricasse of the type used with lamb or chicken. This is generally served hot to accompany roasted white meats.
- 8 long, thin eggplants
- 1 cup olive oil
- 1 onion , sliced
- 2 large, ripe tomatoes, peeled, seeded and chopped
- 2 eggs
- 1 sprig marjoram
Wash the eggplants. Slice them into rounds with the skin on, and immerse in cold water.
Heat the oil in a wide skillet. Add the onion and fry until it begins to color. Drain the eggplant slices and pat dry. Add to the onion and fry gently to let the flavors blend. Add the tomatoes and salt to taste, cover and cook over moderate heat for about 20 minutes, or until tender.
When the eggplant is cooked, break the eggs into a bowl, add the marjoram and a pinch of salt and beat quickly with a fork. Pour the beaten eggs over the eggplant and stir away from the heat (there is sufficient heat from the eggplant to cook them). They will form a soft cream. Transfer to a serving plate and take to the table.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
347 calories; 15g total fat; 106mg cholesterol; 60mg sodium; 50g carbohydrates; 19g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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