Potatoes with Eggplant, Feta, and Egg

 Ingredients: For 2 servings: 1 eggplant sliced into approximately 0.5 cm thick, fine sea salt, 600 g potatoes cut into small cubes of approximately 2-3 cm, 40 g butter (80-82%), 1 green onion finely chopped, 1/2 teaspoon fresh dill finely chopped, 1 tablespoon fresh parsley finely chopped, 1/2 teaspoon turmeric, 2 medium garlic cloves finely grated, freshly ground pepper, 50 g feta crumbled or cut into small pieces, 2 organic eggs, 1 teaspoon freshly squeezed lime juice, 1/2 teaspoon Dijon mustard, 3-4 dashes of Tabasco.

Sprinkle a little salt on both sides of the eggplant slices and set them aside on a plate for about 20 minutes. This step is essential to remove excess water and reduce the specific bitterness of the eggplant. After 20 minutes have passed, bring a pot of salted water to a boil. Meanwhile, use a kitchen towel to wipe off the salt and water left on the eggplant, preparing them for cooking.

In a stainless steel or cast iron skillet, add a tablespoon of olive oil and heat over medium heat. Add the eggplant slices and fry them on both sides for 3-4 minutes or until they turn a light golden color. This process will enhance the flavors of the eggplant and add a pleasant texture. Once done, remove them to a plate and let them cool slightly, then cut them into quarters, making them easier to serve.

Meanwhile, add the potatoes to the pot of boiling water. Let them boil for about 15 minutes, depending on the type of potatoes you are using. It is important that they are cooked enough to maintain their texture, but not so much that they become mushy. After boiling, drain them well and transfer them to a skillet where you have added a little butter. Over medium heat, sauté the potatoes until they become golden, then add the chopped green onions and garlic. Follow with dill, turmeric, parsley, and pepper. Mix all the ingredients well and let them combine for 2-3 minutes.

In another skillet, add olive oil and fry the eggs over low heat until the whites are fully cooked, while the yolk remains soft, creating a pleasant contrast of textures. In a small bowl, mix mustard, a few drops of Tabasco, and lime juice to create a fresh and spicy dressing.

For serving, portion the potatoes onto plates, drizzle the dressing over them, add pieces of feta cheese, and finally, a fried egg. This combination of ingredients will bring a mix of flavors and textures that will delight your senses, turning a simple meal into an unforgettable culinary experience. Enjoy every bite and savor the rich flavors and vibrant colors of this delicious dish!

 Tags:  eggs onion greenness garlic potatoes unt eggplant gluten-free recipes vegetarian recipes recipes for children