Pans that I use in the video:
INGREDIENTS
2 eggplants
1 1/2 tbs olive oil for roasting
3 medium sized cloves of garlic
3 tbs Balsamic vinegar
1/2 tsp salt
Hot pepper flakes
Fresh mint
Eggs
Fresh tomato sauce (see previous episode:
Spinach
1 1/2 tbs olive oil
2 cloves of sliced garlics
Salt
Hot pepper flakes
1-2 avocados – sliced
1 tbs fresh lemon juice
Freshly ground black pepper corns
Sliced bread for dunking
DIRECTIONS
Preparing the Eggplant Salad
Cut the fresh eggplants into thin slices. Brush the slices with the olive oil. Roast in oven at 375 degrees F for 5 to 6 minutes until they turn brownish. Cool the eggplants and prepare a salad with olive oil, balsamic vinegar, salt, garlic and mint. (fresh basil can be used instead of mint). Toss the salad so that it is well mixed. Let it rest while preparing the rest of the the dish. (This salad can also be made the day before and placed in the refrigerator).
Sautéing the Spinach
Wash and dry the spinach. In a pot, add olive oil, and add garlic when the oil is heated. Add the spinach, salt, hot pepper flakes and sauté it.
Cooking the Eggs in Tomato Sauce
Make the marinara sauce as described in my previous episode of Cooking with Pina. Add the eggs to the sauce and cover with a lid. Cook the eggs for 4 minutes – or to your liking.
Sliced Avocado
Slice the avocado, and add lemon juice and ground black pepper.
Prepare the plates with eggs and tomatoes, eggplant salad, spinach, avocados and bread.
Enjoy!