How to make roasted eggplants without eggs
How to roast eggplant without eggs, without using any sauce, without cutting it up and without burning it.
If you’re a vegan, you’ll probably want to skip the step that involves cutting the eggplant.
But if you’re looking for a vegan eggplant recipe that doesn’t involve cutting the plant up, here’s what you need to know: The key to a good vegan eggplant recipe is to keep the meaty parts of the eggplanting intact.
Cut the egg plant in half.
Remove the seeds, the stem and the outer shell, which can be tough to do in a vacuum.
Make a small indentation in the middle of the skin.
Use a fork or a knife to break off the seeds and cut them off the stem.
Remove as much meat as possible.
Put the eggshell back on.
Clean the seeds off the egg shell.
Cut the egg plants into thin slices, roughly 1 to 1.5 inches thick.
Heat a pan on medium heat.
Add the onions and garlic.
Cook for 2 minutes, stirring occasionally.
Add some salt and pepper to taste.
Add 2 tablespoons of olive oil to the pan.
Cook for 2 to 3 minutes, until the oil is heated through.
Add 1/2 teaspoon of lemon juice and cook for a few more minutes, or until the liquid is reduced to 1 tablespoon.
Add salt and more olive oil.
Add eggs, one at a time, to the oil, stirring to coat the eggs.
Cook on medium-low heat for 15 minutes, then turn off the heat.
Remove from the heat and set aside.
Heat a small pan over medium-high heat.
Add the oil and cook, stirring constantly, until it is shimmering.
Remove and set the pan aside.
Add all the remaining ingredients and cook until the egg and cheese are melted and the egg mixture is bubbling and the mixture is starting to get soggy.
Add a splash of vinegar, lemon juice, and salt to taste, to taste if needed.
Add more vinegar, salt, and olive oil, if needed, until desired consistency is reached.
Transfer to a large serving bowl.
Garnish with chopped parsley and serve warm with a drizzle of olive or vinegar-based sauce.
You can also eat the egg on its own or in a salad.