Genoese Eggplant with Eggs
8 long, thin eggplants
Wash the eggplants. Slice them into rounds with the skin on, and immerse in cold water.
1 cup olive oil
1 onion, sliced
2 large, ripe tomatoes, peeled, seeded and chopped
1 sprig marjoram
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.
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