Pan-fried Eggplants with Hard-boiled Eggs and Chickpeas

Ingredients

• 3 pieces Eggs (to boil for 12 min then cut in half)
• 3 pieces Mini eggplants (partially peeled, cut in half)
• 2.5 tablespoons Olive oil (to brush the eggplants and sauté the vegetables)
• 1 large Onion (finely chopped)
• 1 teaspoon Fresh ginger (finely chopped)
• 3 cloves Garlic (minced)
• 1 medium Yellow bell pepper (cut into thin strips)
• 3 medium Fresh tomatoes (cut into small dice, seeds removed)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Ground cumin
• 2 tablespoons Tomato paste
• 250 ml Water (about one large glass)
• 1 can (400 g) Canned chickpeas (drained and rinsed)
• 1 small bunch Fresh parsley (finely chopped)

Instructions

1. Boil the eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil then simmer for 12 minutes. Cool them under cold water and cut in half.

   Time: PT12M

2. Prepare the eggplants

   Partially peel the mini eggplants, cut them in half lengthwise.

   Time: PT5M

3. Grill the eggplants

   Heat 1 tbsp olive oil in the pan over medium heat, brush the eggplant pieces with a brush, place them cut side down and cook for 4 minutes, flip and cook another 4 minutes until golden brown.

   Time: PT8M

   Temperature: medium

4. Set aside the eggplants

   Remove the grilled eggplants from the pan and set aside.

   Time: PT1M

5. Sauté the onion

   Add a drizzle of olive oil if needed, then sauté the finely chopped onion over medium heat for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium

6. Add ginger and garlic

   Stir in the chopped ginger (1 tsp) and garlic (3 cloves) and cook for an additional 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

7. Cook the bell pepper

   Add the yellow bell pepper strips and continue cooking for 5 minutes while stirring.

   Time: PT5M

   Temperature: medium

8. Add the tomatoes

   Add the diced fresh tomatoes and cook for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: medium

9. Season and simmer the sauce

   Season with salt, pepper, cumin (1 tsp) and tomato paste (2 tbsp). Pour in 250 ml water, stir and let simmer over low heat for 10 minutes, stirring occasionally until thickened.

   Time: PT10M

   Temperature: low

10. Add the chickpeas

    Stir in the drained chickpeas, mix quickly.

    Time: PT2M

11. Finish cooking with eggplants and eggs

    Return the eggplant pieces around the pan, place the halved hard-boiled eggs between each piece, cover and let simmer over low heat for 10 minutes so the flavors meld and the sauce binds.

    Time: PT10M

    Temperature: low

12. Finish with parsley

    Chop the fresh parsley and sprinkle over the dish just before serving.

    Time: PT1M

13. Serve

    Serve hot, accompanied by a piece of crusty bread or on its own.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Eggs: Firm tofu (for vegan version)
• Instead of Mini eggplants: Medium eggplant cut into pieces
• Instead of Olive oil: Sunflower oil
• Instead of Onion: Shallot
• Instead of Fresh ginger: Ground ginger ½ tsp
• Instead of Garlic: Garlic powder ½ tsp
• Instead of Yellow bell pepper: Red or green bell pepper
• Instead of Fresh tomatoes: Canned tomatoes (400 g)
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Ground cumin: Ground coriander
• Instead of Tomato paste: Tomato purée
• Instead of Water: Vegetable broth
• Instead of Canned chickpeas: Homemade cooked chickpeas
• Instead of Fresh parsley: Fresh cilantro

Equipment Needed

• Pot for eggs
• Large frying pan
• Kitchen brush (optional)
• Chef's knife
• Cutting board
• Wooden spoon
• Bowl for draining chickpeas (optional)
• Lid
• Colander (optional)

Critical Steps — Do Not Skip

• Boil the eggs for 12 minutes
• Grill the eggplants until golden brown
• Simmer the sauce for 10 minutes until it thickens
• Simmer everything with the eggs for 10 minutes so the flavors meld

Chef Tips from the Video

• Brush the eggplants with just enough oil to prevent them from absorbing too much fat.
• Use a glass of room-temperature water to avoid cooling the pan.
• Add the parsley at the end of cooking to preserve its color and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Can be frozen for up to 2 months, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil the eggs the day before and keep them refrigerated.
• Pre-cook the chickpeas or use a pre-drained can.
• The sauce can be prepared ahead of time and reheated before adding the eggplants.