Ingredients
Scale
- 3 Japanese Eggplants, diced (about 3 cups)
- 2 red bell peppers, diced (about 2 cups)
- 1 tsp salt
- 1/2 cup vegetable oil
- 5 Israeli style pickles (or 12-15 cornichons), chopped (about 1 cup)
- 1/4 tsp cumin
- 1/2 tsp sweet paprika
- 1/4 tsp hot paprika
- 2 tsp red wine vinegar
- 2 ciabbata bread rolls, sliced in half
- 4 eggs
- Cooking spray
Instructions
- Place diced eggplant in a colander with 1 tsp of salt with a bowl under, and let sit for at least 15 minutes
- In the meantime, heat vegetable oil in a large non stick skillet. Add 1 cup of diced red peppers and cook for about 5 minutes at medium heat.
- Using a slotted spoon, remove peppers from oil and transfer to a large plate, lined with a paper towel to absorb the excess oil. Add the remaining peppers to the skillet and repeat the process
- Add diced eggplant to the skillet (should have oil left) and cook for about 10 minutes, until tender
- in a large bowl, combine peppers and eggplant. Add chopped pickles, cumin, sweet and hot paprika and vinegar. Mix well and set aside in the fridge for at least 15-20 minutes to allow the flavors to develop
- Right before serving, lightly toast all four slices of ciabbata bread. Cook the eggs, one at a time, sunny side up, on a non stick skillet generously coated with cooking spray (for a well done yolk, cook covered)
- To assemble the sandwich, spoon 1/4 of the eggplant salad on each slice of bread and top with sunny side up egg
Notes
Eggplant salad can me made ahead This recipe yields 2 sandwiches, that can serve 2 as an entree or 4 as an appetizer
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Sandwich
- Cuisine: Kosher / Middle Eastern